Chicken rice noodles in coconut ginger sauce

Preparation time: 1.5 hours Cooking time: 45 mins. Serves: 4

Description

Spicy and sweet with a bit of a kick. Based on recipes in 'The Wagamama Cookbook'.

Ingredients

For the coconut ginger sauce (makes 750ml):
5 tbs extra light olive oil
4 large garlic cloves, peeled and finely chopped
3 inch piece of fresh ginger root, peeled and finely chopped (can replace half this with galangal)
6 lemongrass sticks, outer leaves removed, finely chopped
750ml hot water
3/4 tsp salt
1 tbsp sugar
300g coconut milk
4 tbsp roughly chopped fresh coriander
salt and pepper
For the chicken rice noodles:
200g rice noodles
700ml coconut ginger sauce
6 tbsp light olive oil
400g boneless, skinless chicken breast cut into diagonal strips 1cm wide
4 red chillies trimmed, deseeded and finely sliced
1 large onion
large handful of beansprouts
1 red pepper trimmed, deseeded and finely sliced
1 tsp salt
1 tsp white sugar
60ml light soy sauce
small handful of coriander, roughly chopped

Method

Coconut ginger sauce: 1.) Heat the oil in a heavy-bottomed frying pan over a low heat.

2.) Add the garlic, ginger and lemongrass.

3.) Saute gently over a moderate heat for 6-8 minutes, stirring until softened and fragrant but not coloured

4.) Add the hot water, bring to the boil then add the salt and sugar.

5.) Lower the heat and let simmer for 20+ mins. until reduced by half.

6.) Stir in the coconut milk, heat for a further two minutes and remove.

7.) Add the chopped coriander.

8.) Check/add seasoning and set aside.

Chicken rice noodles:

1.) Cook the noodles in a large pan of boiling water for >3 minutes or until just tender.

2.) Drain and return to the saucepan

3.) Stir in the coconut ginger sauce, toss well to caot the noodles in the sauce. Cover and set aside.

4.) Heat a wok over medium heat for 2 mins. or until completely hot and almost smoking and add the olive oil.

5.) Add the chicken and stir fry for 2-3 mins. or until just cooked through.

6.) Add the chillies, onion, beansprouts and red pepper and continue to stiry fry for a further 3 mins. or until the vegetables are beginning to soften.

7.) Season with salt, sugar and soy sauce and continue to stir fry for a further minute.

8.) Divide the noodles between 4 bowls/plates and top with the stir fry and coriander