One-Pan Malt-Asian Coconut Noodles
- 1 tbsp vegetable oil
- 2 tbsp desiccated coconut
- 50g Maltese sausage, cut into wheels
- 1 fat clove of garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground black pepper
- 2 tbsp fish sauce
- 1 tsp sesame oil
- 1 tsp salt
- 2 bay leaves
- 1 x 400ml can of full-fat coconut milk
- 1 tbsp sweet tomato paste (Mayor)
- 100g rice noodles
- 250g chicken breast, cut in bite-sized cubes
- Handful of coriander
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Preheat the oven to 200°C/180°C fan/ Gas Mark 6. Prepare an ovenproof casserole dish which comes with a lid. If you do not have a tight fitting lid, use some foil. Works just fine.
Warm the oil in the casserole dish over low heat and fry the desiccated coconut for 3-4 minutes or until it browns a little (do not leave unattended as they burn easily). When the coconut starts to brown, add the sausage, garlic, turmeric, pepper, fish sauce, sesame oil, salt, bay leaves, coconut milk and sweet tomato paste. Increase the heat and mix everything well.
Crush the noodles in half in your hands and scatter into the coconut mixture. Now add the cubes of chicken breast and soak both the noodles and chicken in the coconut mixture as much as you can. Put a lid on and bake in the oven for 30-35 minutes, or until the noodles and chicken are cooked through.
Spoon into bowls and serve with the coriander leaves and some wedges of lemon if you wish.
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