New World catalogue - 23 Jan - 29 Jan 2023 - NO LONGER VALID - page 24 *

thumbnail - New World mailer - 23.01.2023 - 29.01.2023 - Sales products - ginger, shredded lettuce, fish, noodles, coconut milk, coriander, fish sauce, chilli sauce, dressing, sweet chilli sauce, peanuts, beer, chicken breasts, lid, saucepan, serving bowl, bowl, jar, bean sprouts. Page 24.
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Tasty Treats Household Bathroom Pams & Everyday Low Price Wine Beer 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.

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