Lime and Coconut Chicken Noodles

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Lime and Coconut Chicken Noodles

If you're looking for a simple dinner that's all made in one pot, then these Lime and Coconut Chicken Noodles are the answer.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Asian

Servings: people

Calories: 1251kcal

Author: Emily Roz

Ingredients

3 garlic cloves minced
½ inch fresh ginger minced
400 ml coconut milk
400 ml chicken stock
1 lime zest and juice
2 chicken breasts
2 tablespoon chilli oil plus more for garnish
1 tablespoon parsley finely chopped
1 tablespoon sesame seeds
250 g noodles
2 scallions (spring onions) finely sliced

Instructions

Place a large pot on medium heat and add in a drizzle of vegetable oil. Then add in the minced garlic and ginger. Fry for 1 minute until fragrant.
Next up, pour in the coconut milk and chicken stock. Grate in the lime zest and squeeze in the lime juice. Stir and season with salt and pepper.
Add the chicken breasts into the coconut mixture. Reduce the heat to medium-low and add on the lid. Simmer for 15 minutes until the chicken is cooked through (make sure the coconut milk doesn't boil over, so keep an eye on it!), then remove the chicken from the pot and set aside.
Once you've removed the chicken, taste the broth and season according to your preferences with more salt, pepper, lime juice and/or sugar. Add in the noodles and cook without the lid on, according to packet instructions.
While your noodles are cooking, shred your chicken breast in a separate bowl. Add in the chili oil, chopped parsley, and sesame seeds. Combine until well mixed.
Once your noodles are cooked, divide your noodles and broth between two bowls. Top with the chilli oil chicken. Garnish with finely sliced scallions (spring onions), sesame seeds and more chili oil (optional). Enjoy!!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll further up the blog to fine them!

Storage: once your noodles have cooled, transfer into an airtight container and into the fridge for up to 3 days.

Freezing: you can freeze this recipe, but the texture once reheated may be different and the noodles may fall apart quite easily. Once cooled, add to an airtight container and don't forget to label with the date and contents. Place in the freezer for up to 3 months. Leave to thaw/defrost overnight in the fridge before reheating.

Reheating: Place the container into the microwave (lid ajar) and reheat until piping hot.

Nutrition