Thursday, 27 September 2012

Spicy coriander chicken with udon noodles

This recipe is what you call a "speedy dinner" in one of my Donna Hay bibles and she is right! If you're after a midweek meal that is fast and full of flavour and most importantly can be clasified as being good for you I think you should try this one. One word of warning though.....remove the chilli seeds if you're wanting the kids to try it or you don't want the "kick". I left the seeds in and even though it was pretty spicy No 1 and 2 gave it a go but No 3 was sipping water after every mouth full!! It was so easy and I will remove the chilli seeds next time just to compare but if you're a chilli junkie like I'm a chocolate junkie just leave those seeds in.

You will need:
3 cups coriander (cilantro) leaves, plus extra, to serve
2 long red chillies, chopped
1/2 cup (70g) unsalted peanuts
1/2 cup (125ml) lime juice
2 tablespoons vegetable oil
2 tablespoons mirin
1 tablespoon caster (superfine) sugar
3 x 200g chicken breast fillets, cut into strips
2 x 440g packets udon noodles, blanched
200g green beans, thinly sliced and blanched

Place the coriander, chilli, peanuts, lime juice, oil, mirin and sugar in the bowl of a small food processor and process until roughly chopped.

Place half the coriander mixture in a bowl with chicken and toss to coat.

Heat a large frying pan over medium heat and cook the chicken for 12 - 14 minutes or until cooked through.
The udon noodles need to be blanched in boiling water as per packet instructions and I also blanched my beans at this point in the same saucepan of boiling water.

Place the noodles, beans and remaining coriander mixture in a bowl and mix to combine.

Top the noodles with the chicken and extra coriander leaves to serve.

Enjoy! M x

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