Cook from day 1 to 3
But it really is delicious, with a lovely mix of contrasting textures. Enjoy!
P—36, F—27, C— 50
Sesame
- Vegetable oil
- Heavy-bottomed pot or deep frying pan
- Pan for cooking noodles
- Prep imngredients
Slice scallion, keeping green and white parts separate. Finely chop ginger and garlic.
Bring a pan of salted water to the boil for noodles.
2. Start cooking chicken, cook noodles
Season the flesh side of chicken thighs with chicken spice blend.
Heat a little vegetable oil in a frying pan.
Add chicken skin-side down and cook for 5–6 minutes until golden and crisp, pressing down with a spatula.
Flip and cook for another 5 minutes, then set aside until ready to serve.
While chicken cooks, add noodles to boiling water and cook for 5 minutes.
Drain and rinse under cold running water.
3. Start making broth
Add white parts of scallions, ginger and garlic to the pan. Sauté for 1 minute, stirring and scraping up browned chicken bits from the bottom with a spatula.
Pour in chicken stock and bring to the boil.
4. Finish
Reduce heat to medium-low, carefully pour in coconut milk and stir well.
Add noodles and heat through for another 2–3 minutes.
Slice chicken into strips.
5. Serve
Divide noodles between bowls and ladle over broth.
Top with chicken, scallion greens and sesame sprinkle.
! Sesame sprinkle contains chilli flakes, so measure to taste if you prefer less heat.