John Myers
Glass Noodle Coconut Pan with Vegetables and Chicken
The perfect glass noodle coconut pan with vegetables and chicken recipe with a picture and simple step-by-step instructions.
- 200 g Glass noodles
- 200 g Chicken breast
- 400 ml Coconut milk
- 50 g Coconut cream
- 100 g Zucchini
- 100 g Carrot
- 100 g Spring onion
- 100 g Paprika
- 50 g Bean sprouts fresh
- 0,5 tsp (dashed) Sambal Oelek
- Salt
- Prepare the glass noodles according to the package instructions. Cut the chicken breast into strips and fry in hot oil, remove from the pan and set aside.
- Cut the vegetables separately into thin strips. First put the carrot and paprika strips in the pan, add the coconut cream and the sambal oelek (be careful, very hot!) And stir in. Add 1/4 of the coconut milk and cover and simmer for 5 minutes over low heat. (if liquid is missing, just add some water, it will boil down again, so it does not water the dish)
- Then add the zucchini strips and spring onions, add 1/4 coconut milk and a little salt and simmer for another 5 minutes.
- Finally add the chicken, bean sprouts and glass noodles. Add the rest of the coconut milk and season to taste. Heat everything together again for 2 minutes.
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