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thin Chinese egg noodles vegetable chicken thighs onion garlic ginger red pepper broccoli celery satay sauce coconut milk lemon juice cilantro
Viewed: 125 - Published at: 5 years agoIngredients
- 8 oz thin Chinese egg noodles
- 3 tbsp vegetable or peanut oil
- 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
- 1 medium onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tbsp grated fresh ginger
- 1 large red pepper, thinly sliced
- 10 oz broccoli, cut into florets
- 2 None celery sticks, thinly sliced diagonally
- 1 cup prepared satay sauce
- 1 cup coconut milk
- 1 tbsp lemon juice
- None None Cilantro leaves, to serve
Method
- Soak noodles in boiling water to cover for 5 mins. Drain well. Heat a wok or large frying pan over high heat. Add 2 tbsp oil and swirl to coat. Place noodles in thin even layer in wok. Fry until crisp, turning once. Remove from pan.
- Heat remaining 1 tbsp oil in wok. Stir-fry chicken, in batches, for 2-3 mins or until seared. Transfer to a heatproof plate. Add onion, garlic and ginger to wok. Stir-fry for 1-2 mins or until fragrant. Add vegetables, stir-fry for 2 mins.
- Return chicken to wok. Add satay sauce and coconut milk; stir-fry for 2-3 mins or until sauce boils and thickens. Remove from heat; add lemon juice. Season with salt.
- Place noodles in bowls; top with chicken mixture and cilantro. Serve at once.
