Spicy Coriander Chicken With Udon Noodles |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Sourced from the Donna Hay magazine collection. Quick dinner to make and I enjoyed it even though coriander is not one of my favourite herbs. We did however mix up the 'sauce' about three days earlier and left in the fridge, maybe that toned down the flavour? Ingredients:
3 cups coriander |
2 long red chilies |
70 g unsalted peanuts |
125 ml lime juice |
2 tablespoons vegetable oil |
2 tablespoons mirin |
1 tablespoon caster sugar |
600 g chicken breasts, cut into strips |
880 g udon noodles, blanched |
200 g green beans, thinly sliced and blanched |
Directions:
1. Mix, coriander, chili, peanuts, lime juice, oil, mirin and sugar in food processor and blend until roughly chopped.
2. Place half this mixture in a bowl with the chicken and toss to coat.
3. Heat a large fry pan over medium heat and cook chicken until cooked through.
4. Place noodles, beans and remaining mix into a bowl and combine.
5. Top with chicken and serve.
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