Thin strands of delicate vermicelli noodles float in a rich peanut butter, coconut cream & soy sauce broth, together with golden chicken mince, silky onion & earthy spinach. A generous serving is finished with pops of salty peanuts and fresh coriander.
Peanut Chicken Vermicelli
Peanut Chicken Vermicelli
with spinach & fresh coriander
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Coconut Milk
- Free-Range Chicken Mince
- Fresh Coriander
- Lemon Juice
- Low-Sodium Soy Sauce
- Peanut Butter
- Peanuts
- Red Curry Paste
- Rice Vermicelli Noodles
- Sliced Onion
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Mix through the curry paste and fry until fragrant, 1-2 minutes (shifting constantly).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 100ml of water. Simmer until slightly thickening, 4-5 minutes (shifting occasionally). Mix in the cooked noodles and the rinsed Spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up the noodles & peanut Chicken generously. Finish with the chopped peanuts, the chopped coriander, and drizzle over the lemon juice (to taste).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Mix through the curry paste and fry until fragrant, 1-2 minutes (shifting constantly).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 200ml of water. Simmer until slightly thickening, 4-5 minutes (shifting occasionally). Mix in the cooked noodles and the rinsed Spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up the noodles & peanut Chicken generously. Finish with the chopped peanuts, the chopped coriander, and drizzle over the lemon juice (to taste).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned,4-5 minutes (shifting occasionally). Mix through the curry paste and fry until fragrant, 1-2 minutes (shifting constantly).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 300ml of water. Simmer until slightly thickening, 5-6 minutes (shifting occasionally). Mix in the cooked noodles and the rinsed Spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up the noodles & peanut Chicken generously. Finish with the chopped peanuts, the chopped coriander, and drizzle over the lemon juice (to taste).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Mix through the curry paste and fry until fragrant, 1-2 minutes (shifting constantly).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 400ml of water. Simmer until slightly thickening, 5-6 minutes (shifting occasionally). Mix in the cooked noodles and the rinsed Spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up the noodles & peanut Chicken generously. Finish with the chopped peanuts, the chopped coriander, and drizzle over the lemon juice (to taste).
Frequently Asked Questions
What is the preparation time for Peanut Chicken Vermicelli?
The preparation time for Peanut Chicken Vermicelli with spinach & fresh coriander is between 15 and 20 minutes.
What is the total time required to make Peanut Chicken Vermicelli with spinach & fresh coriander?
The total time required to make Peanut Chicken Vermicelli with spinach & fresh coriander is between 20 and 25 minutes.
How many servings does Peanut Chicken Vermicelli provide?
4 servings
What are the main ingredients in Peanut Chicken Vermicelli?
Chicken, Coconut Milk, Free-Range Chicken Mince, Fresh Coriander, Lemon Juice, Low-Sodium Soy Sauce, Peanut Butter, Peanuts, Red Curry Paste, Rice Vermicelli Noodles, Sliced Onion, Spinach
What is the nutritional information of Peanut Chicken Vermicelli?
Calories: 945, Carbs: 68 grams, Fat: grams, Protein: 47.2 grams, Sugar: 8 grams, Salt: 1975 grams
How do I prepare Peanut Chicken Vermicelli?
PERFECT PLATE OF FOOD: Plate up the noodles & peanut chicken generously. Finish with the chopped peanuts, the chopped coriander, and drizzle over the lemon juice (to taste). PEANUT COCONUT SAUCE: Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 200ml of water. Simmer until slightly thickening, 4-5 minutes (shifting occasionally). Mix in the cooked noodles and the rinsed spinach. Remove from the heat and season. MAKE HASTE WITH THE CURRY PASTE: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Mix through the curry paste and fry until fragrant, 1-2 minutes (shifting constantly). OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
What should be prepared from my kitchen to make Peanut Chicken Vermicelli?
Chicken, Coconut Milk, Free-Range Chicken Mince, Fresh Coriander, Lemon Juice, Low-Sodium Soy Sauce, Peanut Butter, Peanuts, Red Curry Paste, Rice Vermicelli Noodles, Sliced Onion, Spinach
How many calories does Peanut Chicken Vermicelli have?
945 calories
How much fat content does Peanut Chicken Vermicelli have?
grams
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