Lemongrass and coconut chicken on egg noodles

Step 1

Cook the egg noodles according to the packet directions and drain.

Step 2

Meanwhile, heat oil in a large, deep frypan over high heat and cook chicken for 2-3 minutes on each side, until golden. Reduce heat to medium, add onion, lemongrass and chilli, and cook, stirring, for 2-3 minutes or until just soft. Add the fish sauce and coconut milk, and bring to a simmer. Cover and simmer over medium heat, stirring occasionally, for 5 minutes or until liquid has thickened. Stir in broccolini and tofu, then cover and cook for 2 minutes or until broccolini is tender and tofu is warmed through.

Step 3

Serve in bowls over noodles, with coriander and lime wedges, if desired.