Sesame Noodles & Coconut Milk Marinated Chicken

The greatest Asian flavors come together in this dish of noodles and chicken to delight your palate! Are you prepared to change up the usual weeknight meal routine? You will love this delicious Chicken in Coconut Milk with Sesame Noodles! With every bite, the flavorful combination of creamy coconut milk and fragrant spices envelops the tender chicken and sesame noodles, leaving no detail unexplored. Serve this delicious dish to your dinner guests, or have it every week as a family treat.!

The layers of flavor that are essential for this recipe were fully enhanced and built upon when we fried our spices in a Le Creuset Toughened Non-Stick Wok. We also adore how the non-stick surface makes food transfer and cleanup simple and effortless due to its easy food release feature.

Sesame noodles and coconut milk-marinated chicken

Serves: 4 to 6 people

Ingredients:

Main:

  • 450g chicken breast, cut into strips
  • 1 teaspoon sesame oil
  • 1 tablespoon Chinese dark soy sauce
  • 55g root ginger, peeled and roughly chopped
  • 3 cloves garlic, peeled and crushed
  • 1 stick lemongrass, hard outer layers removed and core cut into pieces
  • 1 mild red chilli, seeds removed and roughly chopped
  • 1 tablespoon groundnut or vegetable oil
  • 1 x 400ml can of full-cream coconut milk
  • 1 tablespoon Thai fish sauce, plus a little extra for seasoning
  • 1 teaspoon palm sugar or light soft brown sugar
  • 2 lime leaves, torn
  • 200g bean sprouts
  • 100g sugar snap peas
  • 1 tablespoon freshly squeezed lime juice
  • A small handful of fresh coriander, roughly chopped

Noodles:

  • 4 portions of dried medium egg noodles, cooked as per pack instructions
  • 1 teaspoon sesame oil
  • 2 tablespoons toasted sesame seeds

Method:

  1. After tossing the chicken with the soy sauce and sesame oil, cover, and let it marinade for half an hour.
  2. Add 3–4 tablespoons of cold water to a mini food processor or small blender along with the roughly sliced ginger, garlic, lemongrass, and chilli. Process until smooth or chop extremely finely.
  3. Stir-fry the chicken for two to three minutes in the hot oil after heating the tablespoon of oil in the wok. When frying, use a splatter guard to stop oil droplets.
  4. Stir-fry the spice paste for a minute or two after adding it. Add the sugar, lime leaves, fish sauce, and coconut milk; stir. Bring to a simmer, cover, and cook for 6 to 8 minutes.
  5. Add the sugar snap peas and bean sprouts, and simmer for an additional three to four minutes..
  6. Finally, whisk in the chopped coriander and lime juice and adjust the flavor to taste with a few drops of the excess Thai fish sauce.

For the noodles:

  1. In a medium-sized frying pans, heat the sesame oil. Add the cooked noodles and stir-fry until thoroughly warm.
  2. Toasted sesame seeds should be sprinkled over the chicken before serving it with the hot noodles.

Cook’s Notes:

  1. Since groundnut oil is similar to peanut oil and can withstand greater temperatures, it is a great option for wok cooking. It enhances the dish’s flavor as well.
  2. Thai fish sauce is very salty and should be used sparingly.

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