Chicken and Lemongrass Ramen
Over a year ago
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Ingredients
- 2 skinless. boneless chicken breasts
- 1 pack rice noodles
- 1 red onion. thinly sliced
- 5 spring onions finely chopped
- 1 red pepper. deseeded and sliced
- 2 Pak Choi. roughly chopped
- a handful baby corn. sliced
- a handful mange tout sliced
- lots bean sprouts
- 1 carrot finely chopped (batons)
- 1 tin coconut milk
- the juice of ½ lime
- 3 kaffir lime leaves. chopped
- 2 sticks Lemon grass
- 1 chicken oxo cube
- water
- a large handful coriander leaves. finely chopped
- olive oil
- 2 Red Chilli. deseeded and finely sliced
- 1 tbsp fish sauce (nam pla)
Accompaniment
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Method
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1
First, prepare the sauce:
Pour the coconut milk into a saucepan with 1 pint of water.
Bring to the boil, then add the lemongrass (outer layer and top, bottom removed) lime juice, kaffir lime leaves and coriander.
Add the chicken oxo cube, salt and pepper to taste.
Add the fish sauce, then simmer on a low heat, stirring occasionally.
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Chop the vegetables.
Fry the carrot, red pepper and baby corn for 5 minutes in olive oil.
Start to fry the chicken in a separate pan.
Meanwhile, add the red chillis, mange tout, spring onion, red onion, beansprouts and pak choi to the vegetable pan.
Fry both the chicken and the vegetables for a further 5 minutes or until the chicken is cooked.
Also, at the same time, be sure to fry the noodles (or prepare as stated on packet).
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Finally, serve:
layer 1: noodles
layer 2: vegetables
layer 3: chicken
layer 4: a sprinkle of fresh chopped coriander leaves
Best served with loads of prawn crackers
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mmmm this looks good ;)