Thursday, November 10, 2011

soba noodle pasta with creamy coconut milk and chicken

The amount still depend on you.

3 cloves of finely chopped garlic
i don't have baby leaks, so I used spring onions about 4 stems
5 green chili
a handful of string beans
1 red bell pepper
1 1/2 cup of coconut milk

cut the vegies like that.  about an inch.

3 chicken thighs, chopped thinly.
you can use ground chicken, but these thigh's are better as it is more tasty.
marinate it with 2 tbsp of oyster sauce
pinch of salt (just a pinch)
ground black pepper (a pinch also)

saute the vegies and use olive oil.

olive oil, make sure it's hot
chopped garlic (dont make it brown)
add the spring onions immediately
then add the string beans
add the red bell pepper
after minutes, add the coconut milk.  dont pour all, just do it by batch.
if you see that the coconut milk is evaporating, add more.

add the soba noodles in the boiling water (as if you are cooking  spaghetti pasta)

so ba noodles is a traditional buckwheat  and wheat flour noodles with  nutty taste.
it matches soups, stir-fries or salads.

low in fat and no added colours or preservatives

saute the chicken in the separate frying pan.

the vegies and the chicken

when the vegies are done or soft
add the vegies to the chicken and let it simmer

soba noodles are down there and on top are the vegies and chicken
i also added some corriander
added as well some basil (which gives a good smell and added flavor)

the food porn!

Again, thanks to Erwan Heussaff for sharing his recipes!  visit his website at

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