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Vietnamese coconut chicken and lemongrass noodles

Enjoy veges, protein and lip-smacking flavoured rolled into one bowl with this Vietnamese coconut chicken and lemongrass noodles recipe that's ready in just 40 minutes
Vietnamese coconut chicken and lemongrass noodles
4
25M
15M
40M

This recipe first appeared in Woman’s Day.

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Ingredients

Lemongrass dressing

Method

1.Squeeze sausage mince from casings into a bowl. Mix with half the coconut and coriander.
2.Shape mince mixture into 12 even-sized patties. Press into remaining coconut to lightly coat. Place on a tray. Chill.
3.Place noodles in a heat-proof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain well.
4.For the lemongrass dressing: In a small food processor, combine all the ingredients. Process until smooth.
5.In a frying pan, heat oil on high. Cook chicken patties for 2-3 minutes each side until cooked through.
6.In bowls, arrange noodles, tomatoes, pineapple and cucumber. Add hot patties. Scatter with nuts and extra coriander. Serve with lettuce and dressing.
  • Don’t soak noodles for too long as they become very soft.
Note

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