Soy chicken with coconut curry noodles

30 Min
4 People
Rating starstarstarstarstar_border
Soy chicken on a bed of creamy coconut infused rice noodles and stir-fry vegetables topped with crunchy peanuts and fresh mint.
1. Heat fry pan over medium heat with 1 tbsp oil. Coat chicken with 1 tbsp soy sauce and cook 12 minutes each side (skin side down first) or until cooked through. Remove from pan and slice.

2. Bring a saucepan of water to boil. Cook noodles in boiling water for 4-5 minutes until just tender. Drain and rinse under cold water.

3. Cut broccoli into small florets. Slice capsicum, trim and halve sugar snap peas. Set aside.

4. Combine coconut milk with 1 tbsp soy sauce, 1-2 tbsp curry powder, lime zest and 1/2 the juice. Wedge remaining lime.

5. Heat wok over medium-high heat with 1 tbsp oil. Add vegetables to cook for 4-5 minutes until just tender. Add sauce and toss through with cooked noodles for 1-2 minutes until warmed through. Take off heat and season with extra soy sauce to taste.

6. Divide noodles and chicken among bowls. Roughly chop peanuts and mint leaves, scatter over top. Serve with lime wedges.

After the noodles are cooked, leave them sitting in the sieve and not the bottom of the pot. This will prevent them from clumping together. Rinse them again to loosen if needed.

You could also blend the peanuts together with the coconut milk and curry powder to make a thicker satay sauce.
chicken breast fillets 600g
Turmeric noodles 1 packet (250g)
Broccoli 1
Red capsicum 1
Sugar snap peas 1/2 punnet (125g)
Coconut milk 400ml
lime 1
roasted peanuts 1 packet (40g)
mint 1/3 bunch

From your pantry:
oil (for cooking), soy sauce (or tamari), curry powder