Name: Coconut chicken with vegetable noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup desiccated coconut; 1 tablespoon finely chopped mint; 1 tablespoon finely chopped coriander; 1/3 cup plain flour; 2 eggs; 8 chicken thigh fillets, trimmed; 1 tablespoon vegetable or olive oil; 200 gram dried thick rice noodles; 600 gram packet frozen stir-fry vegetable mix with ginger and garlic, thawed; 2 tablespoon sweet chilli sauce

Ingredients

1 1/2 cup desiccated coconut

1 tablespoon finely chopped mint

1 tablespoon finely chopped coriander

1/3 cup plain flour

2 eggs

8 chicken thigh fillets, trimmed

1 tablespoon vegetable or olive oil

200 gram dried thick rice noodles

600 gram packet frozen stir-fry vegetable mix with ginger and garlic, thawed

2 tablespoon sweet chilli sauce

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Line a baking tray with baking paper.

2.Combine coconut and herbs in a shallow bowl. Place flour in a separate bowl. Whisk eggs in a shallow bowl.

3.Lightly coat chicken in flour; shake off excess. Dip into egg, then coconut mixture to coat evenly.

4.Place chicken on prepared tray; drizzle with half the oil. Bake 20 minutes, or until cooked.

5.Meanwhile, soak noodles in boiling water in a large heatproof bowl 5 minutes. Stir to separate strands; drain.

6.Heat remaining oil in a wok or large frying pan over high heat.

7.Add vegetable mix and ginger and garlic sachet from vegetable packet; stir to combine. Add noodles and chilli sauce; stir-fry 3 minutes, or until heated.

8.Serve vegetable noodles topped with chicken.

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Ingredients

Method

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