Lemongrass Coconut Chicken On Egg Noodles

A sharp and easy Asian noodle demonstrate fry thats answer for weeknights. great quantity of vegetables and protein make this recipe a winner for the whole family.

The ingredient of Lemongrass Coconut Chicken On Egg Noodles

• 350g roomy thin egg noodles
• 2 tbsp 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 allowance only thinly sliced
• 2 long red chillies seeds removed thinly sliced
• 2 tbsp fish sauce
• 270g can coconut milk
• 1 bunch broccolini stems separated halved lengthways
• 250g silken tofu cut into 2cm pieces
• coriander sprigs to give support to
• lime wedges optional to support

The Instruction of lemongrass coconut chicken on egg noodles

• cook the egg noodles according to the packet directions and drain
• meanwhile heat oil in a large deep frypan greater than high heat and cook chicken for 2 3 minutes in relation to each side until golden condense abbreviate heat to medium add onion lemongrass and chilli and cook stirring for 2 3 minutes or until just soft go to the fish sauce and coconut milk and bring to a simmer cover and simmer on top of higher than medium heat stirring occasionally for 5 minutes or until liquid has thickened rouse in broccolini and tofu then cover and cook for 2 minutes or until broccolini is ache and tofu is warmed through
• encouragement in bowls exceeding noodles taking into account bearing in mind coriander and lime wedges if desired

Nutritions of Lemongrass Coconut Chicken On Egg Noodles

calories: 1003 8 calories
calories: 59 grams fat
calories: 20 grams saturated fat
calories: 18 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 99 grams protein
calories: 395 milligrams cholesterol
calories: 1029 34 milligrams sodium
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calories: nutritioninformation