Name: Chilli chicken noodles with coriander pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup chopped coriander; 1/2 cup shaved parmesan; 1/3 cup unsalted raw cashews, toasted; 2 clove garlic, chopped; 2/3 cup vegetable or peanut oil, plus 1 tablespoon extra; 550 gram chicken breast fillets, trimmed; 2 tablespoon sambal oelek; 1 large red onion, halved, cut into thin wedges; 250 gram cherry tomatoes, halved; 375 gram packet thin egg noodles; 100 gram baby spinach leaves; 2 tablespoon lemon juice

Ingredients

1 cup chopped coriander

1/2 cup shaved parmesan

1/3 cup unsalted raw cashews, toasted

2 clove garlic, chopped

2/3 cup vegetable or peanut oil, plus 1 tablespoon extra

550 gram chicken breast fillets, trimmed

2 tablespoon sambal oelek

1 large red onion, halved, cut into thin wedges

250 gram cherry tomatoes, halved

375 gram packet thin egg noodles

100 gram baby spinach leaves

2 tablespoon lemon juice

Method

1.Process coriander, parmesan, cashews and garlic until finely chopped. Add 2/3 cup oil; process until smooth.

2.Cut each chicken breast in half horizontally. Heat extra oil in a large frying pan over moderate heat. Cook chicken for 3 minutes each side or until cooked.

3.Transfer to a heatproof plate. Brush with sambal oelek. Cover with foil; rest for 5 minutes. Slice.

4.Add onion and tomato 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.

6.Add chicken, coriander pesto, tomato mixture, spinach leaves and lemon juice. Season with salt. Toss to combine. Spoon into shallow serving bowls. Serve at once.

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Ingredients

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