Coconut Chicken Noodles
1 tsp chilli powder
1 tsp ground ginger
675g/1½lb boneless, skinless chicken breasts, sliced
250g/9oz thin egg noodles
2 tbsp coconut oil
1 bunch of spring onions (scallions), sliced
1 tbsp Thai red curry paste
150g/5oz/1¼ cups salted roasted peanuts, finely chopped
6 tbsp coconut milk
fresh coriander (cilantro) leaves to garnish
1 Mix the chilli powder and ginger in a bowl. Add the chicken and coat well with the spicy mixture.
2 Cook the noodles in a pan of boiling water according to the pack instructions, then drain.
3 Heat the oil in a frying pan or wok. Add the chicken and stir-fry for 5 minutes or until cooked through. Remove, cover and keep warm. Add the spring onions to the pan and fry for 1 minute. Remove and keep warm.
4 Add the curry paste to the pan with half of the peanuts and fry for 1 minute. Add the noodles and stir-fry for 1 minute. Stir in the coconut milk and toss the noodles over a high heat for 30 seconds.
5 Divide the noodle mixture among six serving plates. Pile the chicken and spring onions on top. Scatter with the remaining peanuts and coriander and serve immediately.