Usuba
Thai Noodles with Chicken and Coconut Milk
Aromatic noodles with tender chicken breast, crispy vegetables, and creamy coconut sauce. The dish is finished with crunchy cashew pieces that add nutty depth and textural contrast. The flavor is vibrant, unique, and memorable.
- Total
- 60 min
- Standard serving
- 183.1 g
Ingredients
Total 6
Instructions
- 1
Step 1
Boil the egg noodles according to the instructions on the package. Drain in a colander and set aside.
- 2
Step 2
Cut the chicken breast into thin strips. Shred the cabbage and sweet pepper into thin julienne — they should be tender since they will be stewed for a short time.
Place cashews in a bag or wrap them in a napkin, lightly tap with a hammer so the nuts crack into pieces but do not turn into crumbs.
- 3
Step 3
Arrange all prepared ingredients in separate bowls — this will make the cooking process easier.
- 4
Step 4
Heat the oil in a wok or large pot over medium heat. Add the cabbage and pepper, stir-fry for 1–2 minutes, stirring constantly. Cover with a lid, reduce the heat, and simmer until the vegetables become soft.
- 5
Step 5
Add the chicken breast, turn the heat up to maximum. Constantly stir and mix the contents so that the meat cooks evenly and nothing burns.
- 6
Step 6
When the chicken is almost ready, add the boiled noodles. Mix all the ingredients well.
- 7
Step 7
Turn off the heat. Pour in the coconut milk and stir the dish thoroughly.
- 8
Step 8
Arrange the noodles on plates and sprinkle with cashew pieces before serving.
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