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 Noodles
Coconut Chicken Noodles
with toasted coconut flakes & fresh coriander
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Coconut Cream
- Corn
- Egg Noodles
- Free-range Chicken Mini Fillets
- Fresh Chilli
- Fresh Coriander
- Fresh Ginger
- Fresh Limes
- Red Curry Paste
- Sliced Onions
- Spinach
- 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 until golden and cooked through, 1-2 minutes per side. Remove from the pan and allow to rest for 5 minutes before roughly chopping.
COCO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Corn and the onion until turning golden, 4-5 minutes (shifting occasionally) and add the curry paste. Fry until fragrant, 30-60 seconds (shifting constantly). Remove the pan from the heat. Add the coconut cream, the ginger (to taste), some lime juice (to taste), a sweetener, and seasoning. Toss through the noodles, the Chicken, the green leaves, 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 until golden and cooked through, 1-2 minutes per side. Remove from the pan and allow to rest for 5 minutes before roughly chopping.
COCO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Corn and the onion until turning golden, 4-5 minutes (shifting occasionally) and add the curry paste. Fry until fragrant, 30-60 seconds (shifting constantly). Remove the pan from the heat. Add the coconut cream, the ginger (to taste), some lime juice (to taste), a sweetener, and seasoning. Toss through the noodles, the Chicken, the spinach, ½ the coriander, and ½ the chilli (to taste).
TIME TO DINE!
Bowl up the cold Chicken noodles 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 until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and allow to rest for 5 minutes before roughly chopping.
COCO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Corn and the onion until turning golden, 5-6 minutes (shifting occasionally) and add the curry paste. Fry until fragrant, 30-60 seconds (shifting constantly). Remove the pan from the heat. Add the coconut cream, the ginger (to taste), some lime juice (to taste), a sweetener, and seasoning. Toss through the noodles, the Chicken, the spinach, ½ the coriander, and ½ the chilli (to taste).
TIME TO DINE!
Bowl up the cold Chicken noodles 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 until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and allow to rest for 5 minutes before roughly chopping.
COCO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Corn and the onion until turning golden, 5-6 minutes (shifting occasionally) and add the curry paste. Fry until fragrant, 30-60 seconds (shifting constantly). Remove the pan from the heat. Add the coconut cream, the ginger (to taste), some lime juice (to taste), a sweetener, and seasoning. Toss through the noodles, the Chicken, the spinach, ½ the coriander, and ½ the chilli (to taste).
TIME TO DINE!
Bowl up the cold Chicken noodles 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 Noodles?
The preparation time for Coconut Chicken Noodles with toasted coconut flakes & fresh coriander is between 15 and 20 minutes.
What is the total time required to make Coconut Chicken Noodles with toasted coconut flakes & fresh coriander?
The total time required to make Coconut Chicken Noodles with toasted coconut flakes & fresh coriander is between 20 and 25 minutes.
How many servings does Coconut Chicken Noodles provide?
4 servings
What are the main ingredients in Coconut Chicken Noodles?
Chicken, Coconut Cream, Corn, Egg Noodles, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Coriander, Fresh Ginger, Fresh Limes, Red Curry Paste, Sliced Onions, Spinach, Toasted Coconut Flakes
What is the nutritional information of Coconut Chicken Noodles?
Calories: 893, Carbs: 83 grams, Fat: grams, Protein: 50.3 grams, Sugar: 10.5 grams, Salt: 886 grams
How do I prepare Coconut Chicken Noodles?
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 until golden and cooked through, 1-2 minutes per side. Remove from the pan and allow to rest for 5 minutes before roughly chopping. TIME TO DINE!: Bowl up the cold chicken noodles and sprinkle over the coconut flakes. Garnish with the remaining coriander and chilli (to taste). Well done, Chef! COCO SAUCE: Return the pan to medium heat with a drizzle of oil. Fry the corn and the onion until turning golden, 4-5 minutes (shifting occasionally) and add the curry paste. Fry until fragrant, 30-60 seconds (shifting constantly). Remove the pan from the heat. Add the coconut cream, the ginger (to taste), some lime juice (to taste), a sweetener, and seasoning. Toss through the noodles, the chicken, the spinach, ½ the coriander, and ½ the chilli (to taste). 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.
What should be prepared from my kitchen to make Coconut Chicken Noodles?
Chicken, Coconut Cream, Corn, Egg Noodles, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Coriander, Fresh Ginger, Fresh Limes, Red Curry Paste, Sliced Onions, Spinach, Toasted Coconut Flakes
How many calories does Coconut Chicken Noodles have?
893 calories
How much fat content does Coconut Chicken Noodles have?
grams
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