Coconut stir fry chicken Noodles

This is a yummy mid week supper which can be made in minutes, if you do have a bit of extra time it is nice to marinade the chicken in the mixture for a few hours before you stir fry really helps the flavour. I like to toss in some fine cooked thread egg noodles at the end and mix together.

Ingredients

1 large or 2 small chicken breasts

Small tin of reduced fat coconut milk

1 thimble size of fresh ginger

1 clove of garlic

1 handful of fresh coriander

1 small green chilli de-seeded

1 tbsp soy sauce

1 tsp cumin powder

1 stalk of lemongrass

½ lime squeezed

1 tbsp of toasted desiccated coconut to serve (optional)

125 g fine thread egg noodles (cooked and refreshed with cold water)

Method

Cut the chicken breasts into thin strips and set aside, mix all the other ingredients together in a bowl with a hand blender until smooth. Heat the wok with some oil until very hot, put the chicken in and toss around until beginning to colour, add the marinade mixture and toss the chicken for 5 minutes until you are sure the chicken is cooked through and the sauce thickened slightly. Then add the cold cooked noodles and toss around with the chicken and sauce until heated through. Serve immediately with a sprinkling of the toasted coconut.