This naturally sweet and sour chicken noodle bowl combines tart tamarind and natural coconut cream with flecks of real coconut. You'll cook and then shred the chicken and pile the lot in with some stir-fried vegetables. Quick, simple, satisfying.
Prep Time
30 min
Cuisine
Fusion
Use within
5-6 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Place a wide-based pan (ideally non-stick and with a matching lid) over a medium-high heat with 1 tbsp (2 tbsp) vegetable oil
When hot, add the chicken and colour on each side for 3 min or until golden
Season each side generously with salt
2
Once golden, add a splash of water (approx. 2-3 tbsp) and cover immediately with a lid (stand back as it will spit!)
Tip: The trapped water creates steam for even cooking
Reduce the heat to medium-low and cook for a further 7-10 min or until the chicken is cooked through, lowering the heat if necessary
3
Meanwhile, boil a kettle for step 5
Peel and cut the carrots into bite-size pieces, discarding the root ends
Trim the green beans and cut them in half widthways
Soak the coconut cream sachet(s) in a bowl of very hot water (this softens it)
4
Once the chicken is cooked, transfer it to a clean chopping board and allow to rest for 5 min
Add the carrot to the same pan with a large pinch of salt
Cook over a medium-high heat for 3 min or until coloured and caramelised
5
Meanwhile, add the noodles to a pot of salted boiling water (enough to cover them) on a high heat
Boil for 5-7 min or until cooked through but with a slight bite
Once cooked, drain and briefly rinse them under cold, running water until cooled slightly, then return them to the pot off the heat
6
Meanwhile, add the green beans to the caramelised carrots and cover again with a lid
Cook for 5 min over a medium-low heat or until both vegetables are tender
Meanwhile, peel and chop (or grate) the garlic finely
7
Combine the tamarind paste, coconut cream, honey, soy sauce and garlic with 50ml (100ml) boiled water
Mix well - this is your tamarind sauce
Shred the chicken with two forks, 'pulling' at the chicken to tear it
Chop the spring onions finely, discarding the root ends
8
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