Spicy Coconut Lemongrass Chicken Noodles
Tender chicken marinated in aromatic lemongrass and chili, stir-fried with vibrant vegetables in a rich, creamy coconut sauce. Served over springy rice noodles for a satisfying and flavorful Thai-inspired dinner.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
550 kcal
Instructions
- 1
Prepare the chicken marinade: Finely mince the lemongrass (white parts only), garlic, and red chilies. Grate the ginger. In a large bowl, combine the minced ingredients with soy sauce, fish sauce, and brown sugar. Add the sliced chicken and marinate for at least 20 minutes.
~15 min - 2
Cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
~10 min - 3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly browned, about 5-7 minutes.
~7 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add broccoli florets, red bell pepper, and snap peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
~4 min - 5
Pour in the coconut milk and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
~3 min - 6
Add the cooked rice noodles to the wok with the chicken and vegetables. Toss to coat everything evenly in the sauce. Cook for another 1-2 minutes to heat through.
~2 min - 7
Serve immediately, garnished with fresh cilantro and lime wedges.
Tips
- For extra flavor, you can add a teaspoon of curry paste along with the garlic and ginger in the marinade.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
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