Poached coconut chicken salad with roasted noodles

Total Time

421

500g skinless British free-range chicken breast fillets
400ml tin coconut milk
1 lemongrass stem
Large bunch fresh coriander, with the roots if possible
5cm piece fresh ginger, sliced
3 star anise
500g medium fresh egg noodles
Bunch fresh mint, leaves picked
1 red pepper, thinly sliced
1 large carrot, cut into matchsticks
2 ridged (short) cucumbers or 1 large one, peeled, deseeded and sliced diagonally
¼ small white cabbage, finely sliced
250g cherry tomatoes, cut in half
¼ pineapple, chopped into chunks
1 large red chilli, chopped
2 tbsp sesame seeds, lightly toasted in a dry pan for 5 minutes
100g toasted peanuts, chopped
For the thai dressing
100ml sweet chilli sauce
50ml kecap manis (sweet soy sauce, from the world food section of supermarkets)
20ml fish sauce
Dash toasted sesame oil
50ml vegetable oil
50ml lemon juice
10ml mirin
1 tsp chopped lemongrass stem
1 tsp chopped fresh ginger
½ garlic clove, chopped
Bunch fresh mint, leaves picked and stalks discarded
Bunch fresh coriander with roots attached (if possible)
½ kaffir lime leaf, chopped

Heat the oven to 200°C/180°C/gas 6. Put the chicken fillets in a baking dish and season with sea salt and freshly ground pepper. Pour the coconut milk over the top, then add enough water to just cover the chicken. Bruise the lemongrass stem with the back of a heavy knife, then add to the dish. Take the bunch of coriander, cut off the roots, give them a good wash, then add them to the dish with the ginger and star anise. Roughly chop the coriander stalks and leaves, then set aside.
Cover the dish with baking paper, then a sheet of foil. Transfer to the oven and bake for 20-30 minutes, or until the chicken is cooked through and tender. Remove from the oven and leave to cool in the stock, then slice or tear the chicken into strips, reserving the stock for another use.
To make the Thai dressing, put all the ingredients in a food processor and whizz until smooth, then put in a small bowl and set aside.
Line a baking tray with baking paper. Cut the noodles in half and spread them on the tray. Drizzle with half the Thai dressing, then roast for 10 minutes. Remove from the oven and leave to cool.
Put the noodles and chicken in a large bowl. Add the reserved chopped coriander and the mint, along with the vegetables, cherry tomatoes, pineapple and chilli. Toss together well. Sprinkle with the sesame seeds and peanuts, drizzle with the remaining Thai dressing and serve.

Per serves

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