Chicken & Prawn Egg Noodles in Nutty Coconut Sauce Recipe Ingredients

Chicken & Prawn Egg Noodles in Nutty Coconut Sauce Recipe

Source: Lee Kum Kee

Ingredients

• 2 bundles Lee Kum Kee Egg Noodles
• 1 Tbsp vegetable oil
• 1 Tbsp Lee Kum Kee Chilli Garlic Sauce
• 50g red onion, sliced
• 100g chicken thigh, sliced
• 60g king prawns, defrosted and patted dry if frozen
• 100g bean sprouts
• 1 handful coriander leaves, for garnish

Sauce Mix

• 2 pcs makrut lime leaves, chiffonade
• 2 Tbsp Lee Kum Kee Satay Sauce
• 100g coconut milk
• 50g warm water, to loosen the Satay sauce

Method

1. Blanch the noodles according to package instructions. Rinse under cold water to remove excess starch, drain well and set aside.
2. In a small bowl, combine the Lee Kum Kee Satay Sauce, coconut milk, warm water, and shredded makrut lime leaves. Mix well and set aside.
3. Heat a wok or sauté pan over medium-high heat. Add vegetable oil.
4. Add red onion and chicken, stir-fry for a minute before adding Lee Kum Kee Chilli Garlic Sauce.
5. Stir-fry over high heat till fragrant.
6. Add prawns and bean sprouts. Stir-fry for a minute, then add the noodles.
7. Continue cooking until the prawns turn pink and opaque. Pour in the prepared sauce mix.
8. Toss everything together until the noodles are evenly coated and cook for another minute.
9. Remove from the heat and serve hot. Garnish with fresh coriander leaves.