Egg noodles are tossed in a delicious mix of coconut cream, fresh ginger, lime juice, sliced onions, charred corn, and chicken pieces. Finished off with a sprinkling of toasted coconut flakes and fresh chives & chilli. Unforgettably yummy!
Coconut Chicken & Thai Noodle Salad
Coconut Chicken & Thai Noodle Salad
with toasted coconut flakes
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Coconut Milk
- Corn
- Egg Noodles
- Free-range Chicken Mini Fillets
- Fresh Chilli
- Fresh Chives
- Fresh Ginger
- Lime Juice
- Red Curry Paste
- Sliced Onions
- Spinach
- Toasted Coconut Flakes
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
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.
TASTY 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 and cooked through, 1-2 minutes a side. 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). Add the Spinach and cook until wilted, 1-2 minutes. 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 Chicken, ½ the chives, 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 chives 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.
TASTY 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 and cooked through, 1-2 minutes a side. 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). Add the Spinach and cook until wilted, 1-2 minutes. 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 Chicken, ½ the chives, 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 chives 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.
TASTY 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 and cooked through, 1-2 minutes a side. 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, 5-6 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the Spinach and cook until wilted, 1-2 minutes. 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 Chicken, ½ the chives, 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 chives 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.
TASTY 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 and cooked through, 1-2 minutes a side. 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, 5-6 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the Spinach and cook until wilted, 1-2 minutes. 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 Chicken, ½ the chives, 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 chives 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 is between 20 and 25 minutes.
What is the total time required to make Coconut Chicken & Thai Noodle Salad with toasted coconut flakes?
The total time required to make Coconut Chicken & Thai Noodle Salad with toasted coconut flakes 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 Mini Fillets, Fresh Chilli, Fresh Chives, Fresh Ginger, Lime Juice, Red Curry Paste, Sliced Onions, Spinach, Toasted Coconut Flakes
What is the nutritional information of Coconut Chicken & Thai Noodle Salad?
Calories: 788.8, Carbs: 74.6 grams, Fat: grams, Protein: 48.5 grams, Sugar: 9.4 grams, Salt: 1285.5 grams
How do I prepare Coconut Chicken & Thai Noodle Salad?
TIME TO DINE!: Bowl up the cold chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining chives 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. TASTY 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 and cooked through, 1-2 minutes a side. 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). Add the spinach and cook until wilted, 1-2 minutes. 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 chicken, ½ the chives, and ½ the chilli (to taste).
What should be prepared from my kitchen to make Coconut Chicken & Thai Noodle Salad?
Chicken, Coconut Milk, Corn, Egg Noodles, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chives, Fresh Ginger, Lime Juice, Red Curry Paste, Sliced Onions, Spinach, Toasted Coconut Flakes
How many calories does Coconut Chicken & Thai Noodle Salad have?
788.8 calories
How much fat content does Coconut Chicken & Thai Noodle Salad have?
grams
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