Egg noodles are tossed in a delicious mix of coconut cream, fresh ginger, lime juice, sliced onions, charred corn, and shredded chicken. Finished off with a sprinkling of toasted coconut flakes and fresh coriander & chilli. Unforgettably yummy!
Coconut Chicken & Thai Noodle Salad
Coconut Chicken & Thai Noodle Salad
with toasted coconut flakes & fresh coriander
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Coconut Milk
- Corn
- Egg Noodles
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chilli
- Fresh Coriander
- Fresh Ginger
- Green Leaves
- Lime Juice
- Red Curry Paste
- Sliced Onions
- Toasted Coconut Flakes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
- Seasoning (salt & pepper)
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
SHREDDY CHICKY
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, roughly chop, and season.
HURRY, MAKE THE CURRY!
Return the pan over high heat with a drizzle of oil. When hot, fry the Corn and the onion until turning golden, 4-5 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut milk, the ginger (to taste), the lime juice, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the spinach, the shredded Chicken, ½ the coriander, and ½ the chilli (to taste).
TIME TO DINE!
Bowl up the cold Chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining coriander and chilli (to taste). Well done, Chef!
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
SHREDDY CHICKY
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, roughly chop, and season.
HURRY, MAKE THE CURRY!
Return the pan over high heat with a drizzle of oil. When hot, fry the Corn and the onion until turning golden, 4-5 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut milk, the ginger (to taste), the lime juice, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the spinach, the shredded Chicken, ½ the coriander, and ½ the chilli (to taste).
TIME TO DINE!
Bowl up the cold Chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining coriander and chilli (to taste). Well done, Chef!
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
SHREDDY CHICKY
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, roughly chop, and season.
HURRY, MAKE THE CURRY!
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn and the onion until turning golden, 5-6 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut milk, the ginger (to taste), the lime juice, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the spinach, the shredded Chicken, ½ the coriander, and ½ the chilli (to taste).
TIME TO DINE!
Bowl up the cold Chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining coriander and chilli (to taste). Well done, Chef!
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
SHREDDY CHICKY
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, roughly chop, and season.
HURRY, MAKE THE CURRY!
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn and the onion until turning golden, 5-6 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut milk, the ginger (to taste), the lime juice, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the spinach, the shredded Chicken, ½ the coriander, and ½ the chilli (to taste).
TIME TO DINE!
Bowl up the cold Chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining coriander and chilli (to taste). Well done, Chef!
Frequently Asked Questions
What is the preparation time for Coconut Chicken & Thai Noodle Salad?
The preparation time for Coconut Chicken & Thai Noodle Salad with toasted coconut flakes & fresh coriander is between 20 and 25 minutes.
What is the total time required to make Coconut Chicken & Thai Noodle Salad with toasted coconut flakes & fresh coriander?
The total time required to make Coconut Chicken & Thai Noodle Salad with toasted coconut flakes & fresh coriander is between 20 and 25 minutes.
How many servings does Coconut Chicken & Thai Noodle Salad provide?
4 servings
What are the main ingredients in Coconut Chicken & Thai Noodle Salad?
Chicken, Coconut Milk, Corn, Egg Noodles, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Coriander, Fresh Ginger, Green Leaves, Lime Juice, Red Curry Paste, Sliced Onions, Toasted Coconut Flakes
What is the nutritional information of Coconut Chicken & Thai Noodle Salad?
Calories: 786, Carbs: 74 grams, Fat: grams, Protein: 48.9 grams, Sugar: 8.5 grams, Salt: 858 grams
How do I prepare Coconut Chicken & Thai Noodle Salad?
HURRY, MAKE THE CURRY!: Return the pan over high heat with a drizzle of oil. When hot, fry the corn and the onion until turning golden, 4-5 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut milk, the ginger (to taste), the lime juice, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the spinach, the shredded chicken, ½ the coriander, and ½ the chilli (to taste). SHREDDY CHICKY: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, roughly chop, and season. EGG NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. TIME TO DINE!: Bowl up the cold chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining coriander and chilli (to taste). Well done, Chef!
What should be prepared from my kitchen to make Coconut Chicken & Thai Noodle Salad?
Chicken, Coconut Milk, Corn, Egg Noodles, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Coriander, Fresh Ginger, Green Leaves, Lime Juice, Red Curry Paste, Sliced Onions, Toasted Coconut Flakes
How many calories does Coconut Chicken & Thai Noodle Salad have?
786 calories
How much fat content does Coconut Chicken & Thai Noodle Salad have?
grams
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