Coconut satay chicken noodle bowl

You'll go nuts for this spicy chicken breast Asian power bowl. With a little coconut and noodles to keep things fresh, it'll fast become a weeknight favourite.

• 450g fresh hokkien noodles
• 1 lemongrass stalk (white part only), finely chopped
• 2cm piece fresh ginger, peeled, finely chopped
• 1 1/2 tablespoons peanut oil
• 4 x 150g chicken breast fillets
• 2 eschalots, finely chopped
• 2 garlic cloves, finely chopped
• 1 long red chilli, seeded, finely chopped, plus extra sliced chilli to serve
• 1/2 x 270g jar satay sauce
• 165ml can coconut milk
• 1/2 teaspoon sesame oil
• 1 Lebanese cucumber, peeled into ribbons
• 2 tablespoons chopped unsalted peanuts, to serve
• Fresh coriander sprigs, to serve

Energy 2233kJ	Fat saturated 11.20g
Fat Total 25.20g	Carbohydrate sugars g
Carbohydrate Total 35.20g	Dietary Fibre 3.80g
Protein 41.00g	Cholesterol 88.00mg
Sodium 470.00mg

All nutrition values are per serve.

1. Step 1

   Prepare noodles following packet directions. Drain.

2. Step 2

   Meanwhile, combine lemongrass, ginger and 2 teaspoons peanut oil in a glass or ceramic bowl. Add chicken. Rub to coat.

3. Step 3

   Heat a large frying pan over medium heat. Cook chicken for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.

4. Step 4

   Heat remaining peanut oil in pan over medium-high heat. Add eschalot, garlic and chilli. Cook for 4 minutes or until onion has softened. Add satay sauce and coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in sesame oil.

5. Step 5

   Slice chicken. Divide noodles and cucumber among 4 bowls. Top with chicken. Spoon over satay sauce. Sprinkle with peanuts, extra chilli and coriander. Serve.