Lemongrass Chicken And Noodles
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 servings
- 4shallots (about ¼ pound)
- 2large cloves garlic
- 1teaspoon canola oil
- 12ounces skinless,boneless chicken breasts
- 9ounces whole assorted mushrooms or 8 ounces sliced assorted mushrooms
- 24ounces whole broccoli or 14 ounces broccoli florettes (5 to 6 cups)
- 2stalks lemongrass
- Fresh or frozen ginger to yield 2 tablespoons coarsely grated
- 1jalapeno or serrano chili
- 2tablespoons fish sauce (nuoc mam)
- 1teaspoon lime juice
- 2teaspoons curry powder
- ¾cup no-salt-added chicken stock or broth
- 12ounces Vietnamese rice noodles, Japanese udon noodles or fettuccine
- 3tablespoons coconut milk
- 1teaspoon sugar
- A few sprigs cilantro to yield 3 tablespoons chopped
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
777 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 119 grams carbohydrates; 12 grams dietary fiber; 14 grams sugars; 53 grams protein; 1174 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring water to boil in covered pot for the pasta.
- Step 2
Chop the shallots and garlic in the food processor.
- Step 3
Heat to very hot a nonstick pan large enough to hold all the ingredients,reduce heat to medium-high and pour in the oil.Saute the shallots and garlic until they begin to brown.
- Step 4
Wash and dry the chicken,and slice into strips ¼ inch wide. Add to the pan, and saute quickly on both sides to brown.
- Step 5
Meanwhile, wash,trim and slice the whole mushrooms;wash and trim the stems from the broccoli.When the chicken is browned,push to the side, add the mushrooms and broccoli and reduce heat to medium.
- Step 6
Remove the tough outer leaves from the lemongrass. Trim the bottoms,and thinly slice the bulbous parts. Grate the ginger; trim, seed and mince the chili. Add the lemongrass and ginger along with the chili, fish sauce, lime juice, curry powder and chicken stock to the chicken mixture, and cook, covered, over medium-low heat.
- Step 7
Cook the noodles according to package instructions.
- Step 8
Stir the coconut milk and sugar into the chicken.
- Step 9
Wash and chop the cilantro. When the broccoli is cooked, remove from heat. When noodles are cooked, drain, and top with chicken-mixture; sprinkle with cilantro.
Private Notes
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Cooking Notes
cjt
This was pretty dreadful, the ingredients were fine but the cooking method was terrible. I would not try it again.
leehusk
I agree with the former comment. It's time-consuming and very bland. The instructions are terrible and makes oodles with a disproportionate share of noodles. I won't make it again.
melinda voss
I agree about the cooking method. Very cumbersome and awkward to put broccoli in pan and then remove it. All the ingredients should be prepared ahead and why start the water boiling for the noodles at the beginning. Also, had to open a whole can of coconut milk for 3 tablespoons, now what to do with the rest. In the end, a very tasty dish but making it was frustrating and not a pleasurable cooking experience.
melinda voss
I agree completely it was very frustrating to make this dish. I did not like opening a can of coconut milk and using only 3 tablespoons. I did not like having to remove the broccoli after it had cooked for a while. And why I have to boil the water from the beginning when the noodles aren’t cooked for quite a while. This recipe needs to be reworked overall it was not an enjoyable cooking experience but it was a very tasty dish.
cjt
This was pretty dreadful, the ingredients were fine but the cooking method was terrible. I would not try it again.
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