Name: Coconut chicken and noodle sang choy bow
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Coconut sambal; 1 cup (50g) coconut flakes; 2 teaspoon peanut oil; 1 small red onion, finely chopped; 1 clove garlic, crushed; 1 long red chilli, finely chopped; 1/4 cup coriander leaves, chopped; 1 tablespoon lime juice; 2 x 170g single chicken breast fillets; 400 millilitre can coconut milk; 25 gram piece fresh ginger, sliced; 1 lemongrass stalk, bruised; 1 tablespoon fish sauce; 1 long green chilli, halved lengthways; 1 whole star anise; 1/2 teaspoon sesame oil; 50 gram rice vermicelli noodles; 1 1/4 cup (100g) beansprouts; 100 gram snow peas, trimmed, thinly sliced; 1 red capsicum, thinly sliced; 1/2 cup coriander leaves; 12 iceberg lettuce leaves, trimmed; 1/4 cup (35g) unsalted raw cashews, coarsely chopped; lime wedges, to serve

Ingredients

Coconut sambal

1 cup (50g) coconut flakes

2 teaspoon peanut oil

1 small red onion, finely chopped

1 clove garlic, crushed

1 long red chilli, finely chopped

1/4 cup coriander leaves, chopped

1 tablespoon lime juice

2 x 170g single chicken breast fillets

400 millilitre can coconut milk

25 gram piece fresh ginger, sliced

1 lemongrass stalk, bruised

1 tablespoon fish sauce

1 long green chilli, halved lengthways

1 whole star anise

1/2 teaspoon sesame oil

50 gram rice vermicelli noodles

1 1/4 cup (100g) beansprouts

100 gram snow peas, trimmed, thinly sliced

1 red capsicum, thinly sliced

1/2 cup coriander leaves

12 iceberg lettuce leaves, trimmed

1/4 cup (35g) unsalted raw cashews, coarsely chopped

lime wedges, to serve

Method

1.Place chicken, coconut milk, ginger, lemongrass, fish sauce, chilli, star anise and sesame oil in a medium saucepan. Cover with a tight-fitting lid and heat on low. Cook for 10 minutes. Remove pan from heat. Allow chicken to cool in liquid for 15 minutes. Remove chicken from pan and shred into long strips. Reserve poaching liquid.

2.Meanwhile, place vermicelli in a large bowl. Cover with boiling water and stand for 2-3 minutes, until softened. Drain. Return to bowl. Add 1/4 cup of reserved poaching liquid and stir to combine.

3.To make coconut sambal, toast coconut in a large frying pan on medium heat for 2-3 minutes, until golden. Transfer to a small bowl. Heat peanut oil in same frying pan on medium. Cook onion and garlic, Stirring, for 2 minutes, until onion softens. Add to coconut with chilli, coriander, lime juice and 2 tablespoon of reserved poaching liquid. Mix to combine.

4.Add chicken, beansprouts, snow peas, capsicum and coriander to noodle mixture and toss to combine. Spoon into lettuce cups. Top with sambal and cashews. Serve with lime wedges.

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Ingredients

Method

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