Chilli Chicken Noodles With Coriander Pesto |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe is the first time I have used Sambal Oelek and it was delicious. I almost didn't make it because the recipe sounded a bit fiddly, but it did say 15 minutes prep and 15 minutes cooking time, so I gave it a go. Absolutely delicious!! It does suggest using peanuts instead of cashews if desired, though I used cashews. Recipe found in the February 2010 issue of Recipes+. Ingredients:
1 cup coriander, chopped |
1/2 cup parmesan cheese, shaved |
1/3 cup cashews, raw and toasted |
2 garlic cloves, chopped |
2/3 cup vegetable oil |
1 tablespoon oil, vegetable |
550 g chicken breasts, trimmed |
2 tablespoons sambal oelek |
1 red onion, large and cut into thin wedges |
250 g cherry tomatoes |
375 g egg noodles, thin |
100 g baby spinach leaves |
2 tablespoons lemon juice |
Directions:
1. Process coriander, parmesan, cashews and garlic until smooth.
2. Cut each chicken breast into half, hoizontally.
3. Heat the 1 tblsp oil in a large frying pan over a moderate heat. Cook chicken for 3 minutes each side or until cooked. Transfer to a heatproof plate. Brush with sambal oelek. Cover with foil; rest for 5 minutes. Slice.
4. Add onion and tomatoes to pan. Cook and stir for 2 - 3 minutes or until onion softens. Remove from heat.
5. Cook noodles in a large saucepan of boiling salted water, stirring occasionally for 3 minutes or until tender. Drain; return to pan. Add chicken, coriander pesto, tomato mixture, spinach leaves and lemon juice. Season with salt. (I only ever use Himalayan Crystal Rock Salt now days - google it to see why). Toss to combine.
6. Spoon into shallow serving bowls. Serve at once.
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