Coconut Noodles

Name: Coconut Noodles
Total time: 20 min
Ingredients: 1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes; 1 teaspoon fish sauce; Sea salt; 1/4 cup peanut oil; 1/4 teaspoon turmeric; 1 small sweet onion, finely chopped; 3 cloves garlic, finely chopped; 1/2 teaspoon sweet paprika; 20 1-inch cubes fish cake, deep-fried; 5 cups chicken broth; 1/4 cup roasted chickpea flour; 2/3 cup coconut milk; 13 peeled shallot lobes, one of them finely sliced and soaked in water; 3/4 pound boiled spaghetti-size egg noodles; 2 hard-boiled eggs, thinly sliced; 2 scallions, sliced; Handful of deep-fried rice noodles; 1 lime, cut into wedges; Red chilies, roasted in a pan and then coarsely ground

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Total: 20 minutes

Servings: 4

Cost: $13.88 /serving

Author : Amanda Hesser

chicken egg noodles

Instructions

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Step 1

Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.

Step 2

Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.

Step 3

In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste.

Step 4

To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.

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