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Ingredients

350g fresh thin egg noodles
2 tablespoons sunflower or canola oil
6 small free-range chicken thigh fillets (about 500g total), quartered
1 small red onion, thinly sliced
2 lemongrass stems (pale part only), thinly sliced
2 long red chillies, seeds removed, thinly sliced
2 tablespoons fish sauce
270g can coconut milk
1 bunch broccolini, stems separated, halved lengthways
250g silken tofu, cut into 2cm pieces
Coriander sprigs, to serve
Lime wedges (optional), to serve

Method

Step 1 Cook the egg noodles according to the packet directions and drain.
Step 2 Meanwhile, heat oil in a large, deep frypan over high heat and cook chicken for 2-3 minutes on each side, until golden. Reduce heat to medium, add onion, lemongrass and chilli, and cook, stirring, for 2-3 minutes or until just soft. Add the fish sauce and coconut milk, and bring to a simmer. Cover and simmer over medium heat, stirring occasionally, for 5 minutes or until liquid has thickened. Stir in broccolini and tofu, then cover and cook for 2 minutes or until broccolini is tender and tofu is warmed through.
Step 3 Serve in bowls over noodles, with coriander and lime wedges, if desired.

Lemongrass & coconut chicken on egg noodles

How to make Lemongrass & coconut chicken on egg noodles

Ingredients

Method