Sweet Chilli Chicken With Udon Noodles

Rochefort's Note:

This recipe is a modified version of a recipe card that came from a supermarket. Its got a nice light feel with a punchy flavour. I highly recommend using thighs over the breast. Ive tried both and the flavour is much much nicer with the thigh. Modify the amount of chillis to your own tastes.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 3

• 400 g udon noodles
• 1 tablespoon oil
• 500 g chicken thigh fillets, diced
• 1 green capsicum, diced
• 2 chilies, sliced
• 425 g baby corn
• 400 ml coconut cream
• 4 tablespoons sweet chili sauce
• 1 lime, juiced
• fresh coriander

Directions:

1. Place the noodles in a bowl of warm water for 1 to 2 minutes to loosen the noodles. Drain and set aside.
2. Heat oil in a large fry pan over medium to high heat. Add Chicken, Stir-fry for 3 to 4 minutes.
3. Add capsicum and fresh chillis and stir-fry for another 2 minutes.
4. Blend in corn, coconut milk, sweet chilli sauce and lime juice. Reduce heat to low and cook for 3 minutes.
5. Stir in noodles and coriander. Simmer gently until heated through.