My coconut chicken and peanut udon noodles offers the quickest and simplest route to serving up authentic Thai flavours to your table, way faster than takeout. Not only that, it boasts a healthier and more delicious profile. This recipe is sure to earn a spot in your weekly lineup.
WATCH THIS RECIPE
One-Pan Coconut Chicken and Peanut Noodles
PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
4
Ingredients
270g (9.5 oz) packet dried udon noodles
1 tsp Sichuan peppercorns
2 tbsp vegetable oil
500g (1 lb) chicken mince
4 garlic cloves, finely chopped
1 tbsp finely grated ginger
1 tbsp doubanjiang
2 tbsp smooth peanut butter
1 bunch broccolini, stems thinned out lengthways
400ml (14 fl oz) can coconut milk
finely julienned carrot, to serve
finely julienned cucumber, to serve
finely sliced green chillies, to serve
Marion’s Kitchen Crispy Chilli Oil, to serve
Steps
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Bring a pan of water to the boil. Add the noodles and cook according to packet instructions until just tender.
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Meanwhile, place a wok or large frying pan over medium heat. Once hot, add the peppercorns. Toast, moving the wok often and stirring with a spatula, for 1 minute or until they just start smoking. Transfer to a mortar and grind with a pestle. Set aside.
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Place the wok back over medium heat. Swirl in the oil then add the chicken mince. Break it up with your spatula then stir-fry for 5 minutes or until just cooked. Add the garlic, ginger, doubanjiang and peanut butter, then stir-fry for another 30 seconds until fragrant.
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Next, add the broccolini, the ground Sichuan peppercorns and the coconut milk. Stir-fry for 2–3 minutes until the broccolini is just tender.
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Transfer the cooked noodles to the wok and give everything a mix until well combined. Divide between serving bowls or plates and add the julienned carrot and cucumber. Scatter over the green chilli, if using. Finally, add a drizzle of crispy chilli oil, then serve.
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Notes:
You can substitute pork, beef or turkey mince for the chicken if you prefer.
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