Grilled Chicken Coconut Noodle Bowls
Grilled Chicken Coconut Noodle Bowls are a delicious weeknight dinner! These bowls are packed with flavor and easy to make ahead!
Ingredients
- 13.5 oz full fat coconut milk
- 1 chicken breast approx 8 ounces
- 1 tbsp fish sauce
- 2 tbsp sambal oelek optional, remove if you prefer less spicy
- 4 cloves garlic peeled and roughly chopped
- 2 in ginger peeled and roughly chopped
- 2 in turmeric root peeled and roughly chopped
- 1 shallot peeled and roughly chopped
- 1/4 cup cilantro leaves roughly chopped
- 8 oz wide rice noodles
- 1/4 cup mung bean sprouts
- 1 oz lime juice plus additional wedges for serving if desired
- 1 tsp coconut oil
- 2 tsp kosher salt plus more to taste
Instructions
- Season chicken with salt. Grill chicken or cook in pan, about 5 minutes on each side or until chicken reaches an internal temperature of 165°. Cut into 1 inch strips and set aside.
- In skillet over medium high heat, stir coconut oil with one teaspoon salt and ginger, turmeric and garlic. Stir until fragrant and slightly softened, about 3-5 minutes.
- Place cooked ginger, turmeric and garlic into a high speed blender with coconut milk. Blend for about 3 minutes or until very smooth. Set aside.
- Boil noodles until just under cooked, about 1-2 minutes less than package recommendations. Rinse with cool water and set aside.
- Strain coconut mixture through fine mesh sieve into high sided skillet. Add fish sauce, sambal oelek, lime juice and remaining salt. Taste and add additional salt if needed.
- Add noodle to skillet and finish cooking.
- Place noodles onto serving plate or bowl. Top with chicken and garnish with cilantro leaves, bean sprouts and additional sambal oelek and lime wedges if desired.