Satay Chicken With Crispy Noodles - cooking recipe

Ingredients

8 oz thin Chinese egg noodles
3 tbsp vegetable or peanut oil
1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
1 large red pepper, thinly sliced
10 oz broccoli, cut into florets
2 None celery sticks, thinly sliced diagonally
1 cup prepared satay sauce
1 cup coconut milk
1 tbsp lemon juice
None None Cilantro leaves, to serve

Preparation

Soak noodles in boiling water to cover for 5 mins. Drain well. Heat a wok or large frying pan over high heat. Add 2 tbsp oil and swirl to coat. Place noodles in thin even layer in wok. Fry until crisp, turning once. Remove from pan.
Heat remaining 1 tbsp oil in wok. Stir-fry chicken, in batches, for 2-3 mins or until seared. Transfer to a heatproof plate. Add onion, garlic and ginger to wok. Stir-fry for 1-2 mins or until fragrant. Add vegetables, stir-fry for 2 mins.
Return chicken to wok. Add satay sauce and coconut milk; stir-fry for 2-3 mins or until sauce boils and thickens. Remove from heat; add lemon juice. Season with salt.
Place noodles in bowls; top with chicken mixture and cilantro. Serve at once.