Ingredients​

• 450g fresh hokkien noodles
• 1 lemongrass stalk (white part only), finely chopped
• 2cm piece fresh ginger, peeled, finely chopped
• 1 1/2 tbsp peanut oil
• 4 x 150g chicken breast fillets
• 2 eschalots, finely chopped
• 2 garlic cloves, finely chopped
• 1 long red chilli, seeded, finely chopped, plus extra sliced chilli to serve
• 1/2 x 270g jar Satay Sauce
• 165ml can coconut milk
• 1/2 tsp sesame oil
• 1 Lebanese cucumber, peeled into ribbons
• 2 tbsp chopped unsalted peanuts, to serve
• Fresh coriander sprigs, to serve

Method​

• Step 1
  Prepare noodles following packet directions. Drain.
• Step 2
  Meanwhile, combine lemongrass, ginger and 2 teaspoons peanut oil in a glass or ceramic bowl. Add chicken. Rub to coat.
• Step 3
  Heat a large frying pan over medium heat. Cook chicken for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
• Step 4
  Heat remaining peanut oil in pan over medium-high heat. Add eschalot, garlic and chilli. Cook for 4 minutes or until onion has softened. Add satay sauce and coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in sesame oil.
• Step 5
  Slice chicken. Divide noodles and cucumber among 4 bowls. Top with chicken. Spoon over satay sauce. Sprinkle with peanuts, extra chilli and coriander. Serve.