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100g dried knife-cut noodles
1 small chicken breast, thinly sliced
1 tsp vegetable oil
2 garlic cloves, finely chopped
1 baby bok choy, halved and steamed
250 ml coconut milk
200 ml chicken stock
2 tbsp smooth peanut butter
1 tbsp light soy sauce
2 tsp Marion’s Kitchen Crispy Chilli Oil, plus extra to serve
1 tsp lime juice, or to taste
Coriander leaves, to serve
Lime wedge, to serve
Cook the knife-cut noodles in a saucepan of boiling water according to the packet instructions. Drain and set aside.
Meanwhile, heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken and cook for 3-4 minutes, or until lightly golden and almost cooked through.Remove the chicken from the pan and set aside.
Add the garlic to the same pan and stir-fry for about a minute, or until fragrant.
Reduce the heat to medium. Add the coconut milk, chicken stock, peanut butter, soy sauce and Marion’s Kitchen Crispy Chilli Oil. Stir until the peanut butter has melted into the sauce.
Return the chicken to the pan and simmer for 2-3 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Add the cooked noodles and toss until well coated. Continue cooking for another minute, allowing the noodles to soak up the creamy sauce.
Remove from the heat and stir through the lime juice. Divide among serving bowls and finish with coriander and steamed bok choy, a lime wedge and an extra spoonful of crispy chilli oil.
