Coconut Chicken And Noodle Lettuce Wraps - cooking recipe

Ingredients

1 cup flaked coconut
2 tsp peanut oil
1 small red onion, finely chopped
1 clove garlic, crushed
1 None long red chili pepper, finely chopped
1/4 cup cilantro leaves, chopped
1 tbsp lime juice
None None FOR THE COCONUT CHICKEN AND NOODLE LETTUCE WRAPS
12 oz boneless skinless chicken breasts
1 can (14 oz) coconut milk
1 piece (1 1/2 inches) fresh ginger, sliced
1 None lemongrass stalk, bruised
1 tbsp fish sauce
1 None long green chili pepper, halved lengthwise
1 None whole star anise
1/2 tsp sesame oil
2 oz rice vermicelli noodles
1 cup bean sprouts
4 oz snow peas, trimmed and thinly sliced
1 None red pepper, thinly sliced
1/2 cup cilantro leaves
12 None iceberg lettuce leaves, trimmed
1/4 cup unsalted raw cashews, coarsely chopped
None None Lime wedges, to serve

Preparation

Place chicken, coconut milk, ginger, lemongrass, fish sauce, chili pepper, star anise and sesame oil in a medium saucepan. Cover with a tight-fitting lid and bring to a simmer on low heat. Cook for 10 mins. Remove pan from heat. Allow chicken to cool in liquid for 15 mins. Remove chicken from pan and shred into long strips. Reserve poaching liquid.
Meanwhile, place vermicelli in a large bowl. Cover with boiling water and stand for 2-3 mins, until softened. Drain. Return to bowl. Add 1/4 cup of reserved poaching liquid and stir to combine.
For the coconut sambal, toast coconut in a large skillet on medium heat for 2-3 mins, until golden. Transfer to a small bowl. Heat peanut oil in same skillet on medium heat. Cook onion and garlic, stirring, for 2 mins, until onion softens. Add to coconut with chili pepper, cilantro, lime juice and 2 tbsp of reserved poaching liquid. Mix to combine.
Add chicken, bean sprouts, snow peas, pepper and cilantro to noodle mixture and toss to combine. Spoon into lettuce cups. Top with sambal and cashews. Serve with lime wedges.