Lemongrass & coconut chicken on egg noodles

Detailed step-by-step description of how to cook the dish "Lemongrass & coconut chicken on egg noodles". Try it by all means

Recipe «Lemongrass & coconut chicken on egg noodles» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 350g fresh thin egg noodles, 2 tbsp sunflower or canola oil, 6 small free-range chicken thigh fillets , quartered, 1 small red onion, thinly sliced, 2 lemongrass stems , thinly sliced , 2 long red chillies, seeds removed, thinly sliced, 2 tbsp fish sauce, 270g can coconut milk , 1 bunch broccolini, stems separated, halved lengthways, 250g silken tofu, cut into 2cm pieces, Coriander sprigs and lime wedges , to serve.

Ingredients:

• 350g fresh thin egg noodles 
• 2 tbsp sunflower or canola oil 
• 6 small free-range chicken thigh fillets , quartered 
• 1 small red onion, thinly sliced 
• 2 lemongrass stems , thinly sliced 
• 2 long red chillies, seeds removed, thinly sliced 
• 2 tbsp fish sauce 
• 270g can coconut milk 
• 1 bunch broccolini, stems separated, halved lengthways 
• 250g silken tofu, cut into 2cm pieces 
• Coriander sprigs and lime wedges , to serve 

Instructions

1. Cook the egg noodles according to the packet directions and drain.
2. Meanwhile, heat oil in a large, deep frypan over high heat and cook chicken for 2-3 minutes on each side, until golden. Reduce heat to medium, add onion, lemongrass and chilli, and cook, stirring, for 2-3 minutes or until just soft. Add the fish sauce and coconut milk, and bring to a simmer. Cover and simmer over medium heat, stirring occasionally, for 5 minutes or until liquid has thickened. Stir in broccolini and tofu, then cover and cook for 2 minutes or until broccolini is tender and tofu is warmed through.
3. Serve in bowls over noodles, with coriander and lime wedges, if desired.