This noodles and chicken dish brings together the best of Asian flavours to tickle your taste buds!

Ready to switch up your regular weekday dinner repertoire? This mouth-watering Chicken in Coconut Milk with Sesame Noodles is perfect for you! The rich coconut milk and aromatic spices create a luscious blend that beautifully blankets the succulent chicken and sesame noodles, making each bite packed with flavour. Delight your dinner guest with this fantastic dish, or make it a weekly treat for the whole family!

We fried our spices in a Le Creuset Toughened Non-Stick Wok to fully enhance and build on the layers of flavour crucial for this dish. We also love how the easy food releases on the non-stick surface, making food transferring and cleaning a breeze.

Serves: 4 to 6 people

Ingredients:

Main:

• 450g chicken breast, cut into strips
• 1 teaspoon sesame oil
• 1 tablespoon Chinese dark soy sauce
• 55g root ginger, peeled and roughly chopped
• 3 cloves garlic, peeled and crushed
• 1 stick lemongrass, hard outer layers removed and core cut into pieces
• 1 mild red chilli, seeds removed and roughly chopped
• 1 tablespoon groundnut or vegetable oil
• 1 x 400ml can of full-cream coconut milk
• 1 tablespoon Thai fish sauce, plus a little extra for seasoning
• 1 teaspoon palm sugar or light soft brown sugar
• 2 lime leaves, torn
• 200g bean sprouts
• 100g sugar snap peas
• 1 tablespoon freshly squeezed lime juice
• A small handful of fresh coriander, roughly chopped

Noodles:

• 4 portions of dried medium egg noodles, cooked as per pack instructions
• 1 teaspoon sesame oil
• 2 tablespoons toasted sesame seeds

Method:

1. Combine the chicken with the sesame oil and soy sauce, cover and set to one side to marinate for 30 minutes.

2. Place the roughly chopped ginger, garlic, lemongrass and chilli into a mini food processor or small blender with 3-4 tablespoons of cold water and process to a smooth paste or chop very finely.

3. Heat the tablespoon of oil in the wok, add the chicken and stir-fry in the hot oil for 2-3 minutes. Use a splatter guard to prevent oil splashes whilst frying.

4. Add the spice paste and stir-fry for 1-2 minutes. Stir in the coconut milk along with the fish sauce, sugar and lime leaves, bring to a simmer, put on the lid and cook for 6-8 minutes.

5. Stir in the bean sprouts with the sugar snap peas and continue to cook for 3-4 minutes.

6. Finally, adjust the seasoning to taste with a few drops of the extra Thai fish sauce and stir in the lime juice and chopped coriander.

For the noodles:

1. Heat the sesame oil in a medium-sized frying pan, add the cooked noodles and stir-fry until heated through.

2. Serve the chicken with the hot noodles and the toasted sesame seeds sprinkled over.

Cook's Notes:

1. Groundnut oil is peanut oil; it can be taken to higher temperatures making it an ideal choice for wok cooking. It also contributes to the flavour of the dish.

2. Thai fish sauce is very salty and should be used sparingly.

Recipe source: Le Creuset

Next Read: Classic Chicken Stir-fry with Noodles