Chicken and noodles

Cook: 15 mins
Chicken and noodles

3 nests of fine egg noodles

3 boneless chicken breasts, thinly sliced

1 tsp brown sugar

4 tbsp mirin

2 garlic cloves, crushed

1 tbsp light soy sauce

2cm piece of fresh root

ginger, grated

300ml chicken stock

1 tsp sea salt

1 kaffir lime leaf

1 tsp prechopped lemon grass (from a jar)

1 tsp prechopped galangal (from a jar)

1 tbsp dried shitake mushrooms

25g creamed coconut

¼ savoy cabbage, shredded

2 tbsp dark soy sauce

3 spring onions, finely chopped

Fresh coriander 1 tsp sesame oil

Cook the noodles according to the packet instructions, then drain them and place to one side.

Put the chicken in a bowl with the sugar, mirin, garlic, soy sauce and ginger to marinate. Place to one side.

Heat the stock in a large saucepan. Add 1 teaspoon of salt, the lime leaf, lemon grass, galangal and shitake mushrooms. Simmer on a gentle heat for 10 minutes.

Add the creamed coconut, cabbage and soy sauce, then check the seasoning - you may need more salt.

Simmer for 2 minutes, then add the noodles, coriander and spring onions. Remove from the heat. You can reheat this if you are not going to eat immediately.

Cook the chicken just before serving. Heat the sesame oil in a small frying pan, then fry the chicken, in small batches, for 2 minutes over a high heat.

Serve the noodles with a couple of spoonfuls of chicken on top of each serving. 


Cooking Time
15 minutes

Main ingredients
Chicken, Vegetables

Recipe Type
Dinner, Easy, Family Dinners, Pasta/Noodles, Quick Meals, One Pot


Special Info
Nut free, Pregnant Mums

Level of Difficulty

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