One-Pan Malt-Asian Coconut Noodles
Serves 2
Prep Time 10 mins
Cooking 40 mins
Level low
Ingredients
- 1 tbsp Vegetable Oil
- 2 tbsp Desiccated Coconut
- 50g Cut into wheels Maltese Pork Sausages
- 1 Fat , minced Garlic Cloves
- 1 tsp Ground Turmeric
- 1 tsp Freshly ground pepper
- 2 tbsp Sauce Fish
- 1 tsp Sesame Oil
- 1 tsp Sea Salt
- 2 Bay Leaves
- 1 x 400ml Can of Pinto's Pride coconut milk
- 1 tbsp Il-Helwa (Sweet Tomato Conserve)
- 100g Rice Noodles
- 250g Cut in bite-sized cubes Chicken Breasts
- Handful of Coriander
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.
Recipe by Aceline Media
