Burmese Chicken Coconut Noodles | Stir Fry Chicken Noodles

Chicken Coconut Noodles

chicken coconut noodle soup


  • 2 x 375g packets recent fine egg noodles
  • 1/2 (about 500g) cooked chicken
  • 3/4 cup (65g) desiccated coconut
  • 1/4 cup (35g) herb seeds
  • 1/2 cup (125ml) reduced-salt condiment
  • 1/4 cup (60ml) fish sauce
  • 1 tbs castor sugar
  • Juice of three limes
  • 2 tbs oil
  • 3 cloves garlic
  • 150g baby inexperienced beans, chopped
  • 125g packet baby corn, chopped
  • 1 bunch coriander, leaves picked

Method for Chicken coconut noodles

1. Place noodles in a very heatproof bowl. Pour over boiling water to hide, then symbolize one minute. Drain and refresh beneath cold water, then drain once more. victimization room scissors, take away shorter lengths (this can create them easier to mix with the opposite ingredients). Finely shred chicken, discarding skin and bones.

2. Place coconut and herb seeds in a very dry cooking pan and cook, stirring, over low heat till simply golden.

3. Whisk sauces, sugar, and juice along in a very bowl till combined.

4. Heat oil in a very cooking pan over medium heat, then cook garlic, beans, and corn, agitated with a spoon, for 2-3 minutes or till simply tender. Add coriander and stir to mix. Place all ingredients in a very giant bowl and toss gently to mix. 

Serve at once: 😉


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