Citrusy Coconut Chicken with Noodles

Coconut Chicken with Noodles

Ingredients

For the Chicken Marinade

  • 20g ginger
  • 20 garlic
  • 20g coriander leaves
  • 30g desiccated coconut; Toasted
  • 5g mint leaves
  • 60g onions
  • 4g salt
  • ½ lime zest
  • ½ lime juice
  • 40g Karimix Citrus & Lemongrass Sauce
  • 750g chicken

For the Noodles

  • 400g fine egg noodles; Dehydrated
  • 40g Karimix Teriyaki Wasabi Sauce
  • 6g coriander leaves
  • 6g spring onions
  • 20g sesame seed oil

Citrusy Coconut Chicken with Noodles

Serves
10
Prep
1 hour
Cooking
20 minutes

Method

  1. Preheat the oven to 220C, Fan 200C, Gas 7.
  2. Blend chicken marinade ingredients coarsely. Add Karimix Citrus & Lemongrass Sauce and mix well.
  3. Marinade chicken pieces and leave for 20 minutes.
  4. Bake covered in oven for 20 minutes then brown under grill.
  5. Finely slice coriander and spring onions leaves. Put aside.
  6. Rehydrate noodles, drain and mix in Karimix Teriyaki Wasabi Sauce, sesame seed oil and then coriander and spring onions.
  7. Serve chicken with noodles garnished with toasted desiccated coconut.

Tip: Use Karimix Szechuan Sauce to marinade noodles as an alternative!