Recipe by Starrynews
This is a modified version of a recipe I saw on delish.com, which cites Food & Wine as the original source. I made it a one dish recipe for easier clean-up and adapted it to what we usually have on hand. I like to use noodles I pick up at the local Asian market, but the original recipe called for egg fettucine, so you could easily sub that in if you can't find them. If you do use the fettucine, you will want to cook in a separate pot for 12 minutes and add them with the lime juice and cilantro at the end.
Top Review by IngridH
Very yummy, and oh, so easy! I love that kind of recipe! Really rich and creamy, and just loaded with noodles, definitely a meal in a bowl. I made a couple of changes, but I think I stayed true to the spirit of the recipe. I replaced the ginger with lemongrass, used rice stick noodles, and added a teaspoon or so of fish sauce. I also used leftover roasted chicken, and just added it to the last couple minutes of simmering to heat through. Really good, and a recipe that I will make again. Made for ZWT6.
- 1 1⁄2 tablespoons cooking oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- black pepper, to taste
- 1⁄8 teaspoon cayenne (or more, if you want it hotter)
- 4 cups low sodium chicken broth
- 2 cups canned unsweetened coconut milk
- 3 teaspoons soy sauce
- 2 teaspoons lime zest
- 1⁄2 lb shan dong dried noodles, medium size
- 4 chicken tenderloins, sliced
- 2 tablespoons lime juice
- 3 tablespoons chopped cilantro
Directions See How It's Made
- Saute onion, garlic, and ginger in oil over medium heat.
- When onion is tender, add black pepper and cayenne, stirring to coat all.
- Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
- Reduce heat to a simmer.
- Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
- Add chicken and simmer until cooked through, about 2 minutes.
- Stir in lime juice and cilantro just before serving.