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).
Rice Vermicelli Noodles - 50g
Sliced Onion - 75g
Free-range Chicken Mince - 150g
Red Curry Paste - 30ml
Coconut Milk - 100ml
Low Sodium Soy Sauce - 10ml
Peanut Butter - 40ml
Spinach - 20g
Peanuts - 10g
Fresh Coriander - 3g
Lemon Juice - 15ml
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).
Rice Vermicelli Noodles - 100g
Sliced Onion - 150g
Free-range Chicken Mince - 300g
Red Curry Paste - 60ml
Coconut Milk - 200ml
Low Sodium Soy Sauce - 20ml
Peanut Butter - 80ml
Spinach - 40g
Peanuts - 20g
Fresh Coriander - 5g
Lemon Juice - 30ml
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).
Rice Vermicelli Noodles - 150g
Sliced Onion - 225g
Free-range Chicken Mince - 450g
Red Curry Paste - 90ml
Coconut Milk - 300ml
Low Sodium Soy Sauce - 30ml
Peanut Butter - 125ml
Spinach - 60g
Peanuts - 30g
Fresh Coriander - 8g
Lemon Juice - 45ml
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).
Rice Vermicelli Noodles - 200g
Sliced Onion - 300g
Free-range Chicken Mince - 600g
Red Curry Paste - 125ml
Coconut Milk - 400ml
Low Sodium Soy Sauce - 40ml
Peanut Butter - 160ml
Spinach - 80g
Peanuts - 40g
Fresh Coriander - 10g
Lemon Juice - 60ml
Woolies Products in this dish
