Coconut Chicken Noodles
Serves 4
Ingredients
4-6 chicken thighs depending on size
3 lemons
1 red chilli
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 lemongrass stalk
1 red onion
4 cm ginger
4 garlic cloves
1/2 cup coriander including stalks
1/4 cup olive oil
1 tbsp fish sauce
2 tbsp red or white wine vinegar
1 large zucchini
1 can coconut milk
3 bundles soba noodles
1 spring onion stalk
Black or white sesame seeds (optional for garnish)
Method
Chop up onion, garlic, chilli, lemon grass, ginger and majority of the coriander and add into a food processor. You don’t need to cut it too small as the food processor will do this for you, just chop into chunks. Add in the olive oil, red wine vinegar, lemon juice, fish sauce and spices and blend until smooth. Add more olive oil if it’s too chunky. Pour mixture into a pan and turn element onto a low heat. Boil a pot of water for the noodles. Chop chicken into chunks and add to the pan. Turn the heat up to medium. Chop up the zucchini in quarters and add to the pan. Keep stirring as the chicken and veg cook, then when it’s nearly done add the coconut milk. Add the noodles to the boiling water, cook according to pack instructions but they won’t take long. Turn down the heat on the chicken coconut mix and roughly chop the remainder of the coriander and slice the spring onion. Drain the noodles and evenly place into 4 bowls. Remove the other pan from the heat and start spooning it into the bowls on top of the chicken. Sprinkle on the coriander, spring onion and finally the sesame seeds.