Rice Noodles with Chicken in Toasted Coconut-Lime Herb Sauce, Bok Choy and Crispy Shallots
An original Asian-inspired dish featuring tender rice noodles, golden seared chicken, a silky toasted coconut, lime, ginger, and fresh herb sauce, finished with sautéed bok choy and crispy shallots for texture contrast.
Ingredients
- 250 g wide rice noodles (dry)
- 500 g boneless skinless chicken thighs (cut in strips finas)
- 300 g bok choy (cut a lo largo en mitades or cuartos)
- 120 g shallots (sliced finas)
- 240 ml coconut milk (whole)
- 20 g unsweetened shredded coconut (for tostar)
- 45 ml soy sauce (divided)
- 15 ml fish sauce
- 12 g brown sugar
- 45 ml vegetable oil (divided)
- 15 g fresh ginger (grated)
- 12 g garlic (chopped)
- 2 units lime (zest of 1 and 45 ml/3 tbsp of zumo en total)
- 40 g scallions (sliced finas)
- 15 g fresh cilantro (leaves and stalks tiernos chopped)
- 8 g fresh mint (leaves chopped)
- 8 g cornstarch (for the chalota)
- 60 ml water (for ajustar the sauce si hace falta)
- 1 g red pepper flakes (optional)
- 9 g sesame seeds (tostadas)
- 2 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Place the rice noodles in a large bowl and cover with very hot water for 8 to 10 minutes until flexible but still slightly firm. Drain, briefly rinse with cold water, and toss with a few drops of oil to prevent sticking.
- 2
Mix the chicken with 15 ml (1 tbsp) soy sauce, half of the ginger, 1/3 of the garlic, black pepper, and a pinch of salt. Let it rest for 10 minutes while you prepare the remaining ingredients.
- 3
Toss the shallots with the cornstarch until lightly coated. Heat 30 ml (2 tbsp) vegetable oil in a large skillet or wok over medium heat, about 325°F (160°C) oil temperature. Fry the shallots for 4 to 6 minutes, stirring, until golden and crisp. Transfer to a paper-lined plate and set aside.
- 4
In the same pan, remove excess oil if needed and toast the shredded coconut over medium-low heat for 1 to 2 minutes until fragrant and lightly golden. Add the coconut milk, remaining 30 ml (2 tbsp) soy sauce, fish sauce, brown sugar, remaining ginger, remaining garlic, lime zest, 30 ml (2 tbsp) lime juice, and red pepper flakes if using. Cook for 3 to 4 minutes until slightly thickened. If it becomes too thick, add up to 60 ml (1/4 cup) water.
- 5
Heat the skillet or wok over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring, until nicely browned and the internal temperature reaches 165°F (74°C).
- 6
Add the bok choy to the wok with the chicken and stir-fry for 2 to 3 minutes until just tender but still textured.
- 7
Add the drained noodles to the pan along with the toasted coconut sauce. Toss for 2 to 3 minutes so the noodles absorb some of the sauce and everything is fully heated through.
- 8
Turn off the heat and add the scallions, cilantro, mint, remaining 15 ml (1 tbsp) lime juice, and half of the sesame seeds. Toss and adjust salt to taste.
- 9
Serve the noodles in shallow bowls and finish with the crispy shallots and the remaining sesame seeds on top.
Chef tips
To keep the noodles from breaking, do not soak them too long; they should finish softening in the pan with the sauce. Toast the coconut only to light golden, as it can burn very quickly.
Substitutions
You can swap the chicken for firm tofu for a vegetarian version, and replace the fish sauce with extra soy sauce. Bok choy can be replaced with spinach or napa cabbage, and mint with Thai basil.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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