Sweet Chilli Chicken With Udon Noodles |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is a modified version of a recipe card that came from a supermarket. Its got a nice light feel with a punchy flavour. I highly recommend using thighs over the breast. Ive tried both and the flavour is much much nicer with the thigh. Modify the amount of chillis to your own tastes. Ingredients:
400 g udon noodles |
1 tablespoon oil |
500 g chicken thigh fillets, diced |
1 green capsicum, diced |
2 chilies, sliced |
425 g baby corn |
400 ml coconut cream |
4 tablespoons sweet chili sauce |
1 lime, juiced |
fresh coriander |
Directions:
1. Place the noodles in a bowl of warm water for 1 to 2 minutes to loosen the noodles. Drain and set aside.
2. Heat oil in a large fry pan over medium to high heat. Add Chicken, Stir-fry for 3 to 4 minutes.
3. Add capsicum and fresh chillis and stir-fry for another 2 minutes.
4. Blend in corn, coconut milk, sweet chilli sauce and lime juice. Reduce heat to low and cook for 3 minutes.
5. Stir in noodles and coriander. Simmer gently until heated through.
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