Actually, it’s Chicken, Coconut & Lime Noodles.

I took up running recently. Oh, believe me I know how that sounds, so you can pick up your jaw off the floor or wipe that smirk off your face. Yeah, you! Anyway, slowly it’s getting a bit easier.

I run at night and quickly found out that I feel dizzy if I don’t eat before I run. So we have dinner beforehand and I try to cook something that isn’t really heavy on the stomach but that will hold me over.

These noodles are actually a variation to a recipe printed on the back of the noodles package. Never even noticed it until a few months ago. Tweaked it and I’ve made them like this for a while now. They’re simply irresistible and remind me of Thai-style noodles (Phad Thai) though the sauce doesn’t contain sesame oil or soy sauce. Heck, it doesn’t contain any oil at all.

This is a pretty basic version but don’t let me keep you from adding garlic or even onion and bell peppers to them. I did garnish them with coarsely chopped peanuts once and it was divine.

 

Ingredients:

9 oz noodles
2 chicken fillets
1/2 red chili pepper
2 spring onions
5 oz mushrooms
1 lime
1 1/2 cups of water
thumb-size piece fresh ginger
1 tsp ground lemongrass (or 1 stalk)
1 chicken bouillon cube
1 can coconut milk
2/3 tbsp cornstarch
1 tsp honey
salt & pepper

Optional: cilantro

 
Directions:

I always buy fair trade noodles & other products. Not just because it means a real living wage for the plantation workers, but also because they’re simply top-notch products.

Thinly slice the chicken fillets.

Clean up (if necessary) the mushrooms and thinly slice them as well.

Deseed and finely chop as much of the chili pepper as you like.

I’m a spice junkie. There’s no other way to put it. I buy this stuff in bulk, mainly because they don’t always sell fresh lemon grass where I live. The dried and ground stuff can’t hold a candle to it, though.

Peel and grate the ginger.

Pour the water in a Dutch oven and add the bouillon cube, lemon grass, ginger and chili pepper. Bring it a to boil.

My new toy: a lime squeezer. This thing is fabulous!

Squeeze the juice of 1 lime in there and bring it to a boil.

 
It should smell pretty good in your kitchen by now.

As soon as the liquid boils you add the chicken and mushrooms. Pop the lid on and let it simmer for 10 minutes.

Bring a large pot of salted water to a boil and cook the noodles according to the instructions on the package—for me that was 3 minutes—and drain and rinse them.

Chicken should be done by now. Don’t overcook it or it’ll get dry. It’s gross.

Add 2 tbsp water to the cornstarch and stir until it’s dissolved.

Slowly stir it in.

Followed by the coconut milk. Make sure you shake the can first. Look how thick and luscious this stuff is!

Stir gently while the coconut cream melts into the sauce. Simmer the sauce for 5 more minutes without the lid.

Season with salt and pepper to taste and this will sound crazy but try it: add 1 or 2 tsp honey. It makes all the difference!

 
Normally you would stir in finely minced coriander but for obvious reasons I didn’t. I threw some minced parsley in there for the sake of floating green stuff.

Divide the noodles, chicken and mushrooms over 4 bowls and pour the sauce all over. Garnish with finely minced spring onions.

 
Serve with steamed broccoli on the side. Or just dive in there without extra greens. I won’t judge you.

And simply because I couldn’t decide what photo to use, I’ll throw in an extra one.

Would be a shame not to use it.

Chicken, Coconut & Lime Noodles
Ingredients	9 oz noodles 2 chicken fillets 1/2 red chili pepper 2 spring onions 5 oz mushrooms 1 lime 1 1/2 cups of water thumb-size piece fresh ginger 1 tsp ground lemongrass (or 1 stalk) 1 chicken bouillon cube 1 can coconut milk 2/3 tbsp cornstarch 1 tsp honey salt & pepper Optional: cilantro
Directions	Clean the mushrooms and thinly slice them. Thinly slice the chicken fillets as well. Deseed and finely mince as much chili pepper as you like. Peel and grate the ginger. Pour the water in a Dutch oven and add the bouillon cube, lemon grass, grated ginger, juice of 1 lime and the chili pepper. Bring it a to boil. As soon as the liquid boils you add the chicken and mushrooms. Pop the lid on and let it simmer for 10 minutes. Bring a large pot of salted water to a boil and cook the noodles according to the instructions on the package. Drain and rinse them. Chicken should be done by now. Add 2 tbsp water to the cornstarch and stir until it’s dissolved and pour it into the sauce while stirring. Add the coconut milk and stir gently while the coconut cream melts into the sauce. Simmer the sauce for 5 more minutes without the lid on. Stir in the honey and season the sauce with salt, pepper and finely minced cilantro to taste. Divide the noodles, chicken and mushrooms over 4 bowls and pour sauce all over. Garnish with finely chopped spring onions.
Meal type:	lunch, main course
Servings:	4
Copyright:	© kayotickitchen.com