Chicken Coconut Noodle

Ingredients

• 8 oz rice noodles (or egg noodles, if preferred)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp vegetable oil (for cooking)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 2 tbsp soy sauce (low sodium recommended)
• 1 tbsp fish sauce (optional)
• 1 tbsp lime juice (freshly squeezed)
• 3 cloves garlic, minced
• 1 inch ginger, grated or minced
• 1 small onion, finely chopped
• Fresh cilantro, chopped (for garnishing)
• Green onions, sliced (for garnishing)
• Red chili flakes (optional, for heat)
• Lime wedges (for serving)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the rice noodles and cook according to package instructions, usually around 4-5 minutes, until they are tender but still slightly firm (al dente). Drain the noodles in a colander and set aside. Drizzle a little oil over the noodles to prevent them from sticking while you prepare the rest of the dish.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and sauté for about 5-7 minutes, or until the chicken is cooked through and golden brown on the outside.
3. Stir in the chopped onion, minced garlic, and grated ginger to the pan with the chicken. Sauté for an additional 2-3 minutes until the onion is translucent and fragrant.
4. Pour in the coconut milk, soy sauce, fish sauce (if using), and lime juice. Stir well to combine all the flavors and allow to simmer for 2-3 minutes.
5. Add the cooked noodles to the skillet. Toss everything together gently, ensuring the noodles are well-coated with the creamy sauce. Cook for another 2 minutes to heat through.
6. Remove from heat and transfer the chicken coconut noodle dish to serving bowls. Garnish generously with chopped cilantro, sliced green onions, and a sprinkle of red chili flakes if desired. Serve with lime wedges on the side.

Nutrition