Chilli Chicken Noodles With Coriander Pesto

This recipe is the first time I have used Sambal Oelek and it was delicious. I almost didn't make it because the recipe sounded a bit fiddly, but it did say 15 minutes prep and 15 minutes cooking time, so I gave it a go. Absolutely delicious!! It does suggest using peanuts instead of cashews if desired, though I used cashews. Recipe found in the February 2010 issue of Recipes+.

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  cup  coriander, chopped
• 1⁄2 cup parmesan cheese, shaved
• 1⁄3 cup cashews, raw and toasted
• 2  garlic cloves, chopped
• 2⁄3 cup  vegetable oil
• 1  tablespoon  oil, vegetable
• 550  g chicken breasts, trimmed
• 2  tablespoons sambal oelek
• 1  red onion, large and cut into thin wedges
• 250  g cherry tomatoes
• 375  g  egg noodles, thin
• 100  g  baby spinach leaves
• 2  tablespoons lemon juice

Directions

1. Process coriander, parmesan, cashews and garlic until smooth.
2. Cut each chicken breast into half, hoizontally.
3. Heat the 1 tblsp oil in a large frying pan over a moderate heat. Cook chicken for 3 minutes each side or until cooked. Transfer to a heatproof plate. Brush with sambal oelek. Cover with foil; rest for 5 minutes. Slice.
4. Add onion and tomatoes to pan. Cook and stir for 2 - 3 minutes or until onion softens. Remove from heat.
5. Cook noodles in a large saucepan of boiling salted water, stirring occasionally for 3 minutes or until tender. Drain; return to pan. Add chicken, coriander pesto, tomato mixture, spinach leaves and lemon juice. Season with salt. (I only ever use Himalayan Crystal Rock Salt now days - google it to see why). Toss to combine.
6. Spoon into shallow serving bowls. Serve at once.