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Coconut chicken noodle jars
Stuck for lunch inspiration? Try these coconut chicken noodle jars!
Easy to prepare on the weekends for the week, the Thai inspired
flavours are a delicious change to the classic packed lunch!
Serves:
2
Prep time: 20 mins
Cooking time: 15 mins
Skill level:
Easy as
Ingredients
2 Tbsp sweet chilli sauce
1 large chicken breast
½ carrot, julienned
400ml + 125ml coconut milk
Handful fresh torn mint and coriander leaves
3cm piece fresh ginger, sliced
1 cup shredded lettuce
150g noodles, cooked as per pack instruction
½ cup bean sprouts
1 Tbsp fish sauce
2 Tbsp chopped peanuts
Juice of 1 lime or ½ lemon
Method
1. P
lace the chicken breast in a saucepan, and pour over 400ml of coconut milk. Add
the sliced ginger and a pinch of salt, then place over a medium heat. Bring to a
simmer, then poach for 10-15 minutes or until the chicken has cooked through.
2. Remove the chicken breast from the coconut milk mixture, then set aside to cool in
the refrigerator. Once cool, use two forks to shred the chicken and set aside.
3. To make the dressing, whisk together the remaining coconut milk, fish sauce, lime
juice and sweet chilli sauce. Divide amongst two large jars with lids, then evenly
divide the cooked noodles amongst the jars.
4. Top with the shredded chicken, followed by julienned carrot, herbs, lettuce and bean
sprouts. Finish by sprinkling chopped peanuts over the top, then seal with a lid.
5. Place into the refrigerator until required, then to serve, tip the salad jars into a
serving bowl and toss to combine. Keep stored in the refrigerator for up to 3 days.