Preparation time: 1.5 hours
Cooking time: 45 mins.
Spicy and sweet with a bit of a kick. Based on recipes in 'The Wagamama Cookbook'.
Coconut ginger sauce: 1.) Heat the oil in a heavy-bottomed frying pan over a low heat.
2.) Add the garlic, ginger and lemongrass.
3.) Saute gently over a moderate heat for 6-8 minutes, stirring until softened and fragrant but not coloured
4.) Add the hot water, bring to the boil then add the salt and sugar.
5.) Lower the heat and let simmer for 20+ mins. until reduced by half.
6.) Stir in the coconut milk, heat for a further two minutes and remove.
7.) Add the chopped coriander.
8.) Check/add seasoning and set aside.
Chicken rice noodles:
1.) Cook the noodles in a large pan of boiling water for >3 minutes or until just tender.
2.) Drain and return to the saucepan
3.) Stir in the coconut ginger sauce, toss well to caot the noodles in the sauce. Cover and set aside.
4.) Heat a wok over medium heat for 2 mins. or until completely hot and almost smoking and add the olive oil.
5.) Add the chicken and stir fry for 2-3 mins. or until just cooked through.
6.) Add the chillies, onion, beansprouts and red pepper and continue to stiry fry for a further 3 mins. or until the vegetables are beginning to soften.
7.) Season with salt, sugar and soy sauce and continue to stir fry for a further minute.
8.) Divide the noodles between 4 bowls/plates and top with the stir fry and coriander