Fried Noodles with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 piece (s) ginger
- 4 clove (s) garlic
- 2 stalks lemongrass
- 2 teaspoons sambal oelek
- 1 teaspoon turmeric, ground
- 1 teaspoon coriander, ground
- 1 teaspoon ground cumin
- 250 g Chinese e noodles
- 1 leek
- 100 g oyster mushrooms
- 1 red pepper (s)
- 300 g chicken breast fillet (s)
- 0.5 liter ½ oil
- 1 can coconut milk
- 3 tablespoon soy sauce, sweet (Ketjap manis)
- salt
Print Recipe
Pin Recipe Instructions
- Cut off the top and bottom as well as the outermost leaves of the lemongrass, chop the rest very finely. Chop ginger (1-2 cm) and garlic cloves. Mash everything together in a mortar to a paste. Then add the sambal oelek, turmeric, coriander, cumin and salt and mix.
- Cook the pasta in boiling water for about 2 minutes, rinse and drain.
- Cut the leek into strips (approx. 4 x 0.5 cm) down to the roots and hard, green areas. Quarter the oyster mushrooms, cut the peppers into fine strips.
- Cut the chicken breast fillet into cubes and fry it in well-heated oil in a wok or pan until crispy, remove and drain on a kitchen towel and sprinkle with a little salt.
- Heat a little oil in the wok and heat the paste from the mortar for about 2 minutes. Add vegetables and mushrooms and fry for another 3-4 minutes. Add the coconut milk and bring to the boil. Now add the noodles and the chicken breast cubes and warm up.
- Season with ketjap manis (sweet soy sauce) and serve.
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