Creamy chicken and asparagus with black noodles

Recipe from: 11 October 2010

Ingredients 12
Servings 1
Minutes 5 mins


Serving Change
  • 1
    onion, sliced
  • 1
    coconut milk
  • 1 - 2
  • Chilli flakes
  • Sprigs of dill
  • 1
    lemon zest
  • 2 - 3
    chicken breasts, sliced
  • 100 - 150
    asparagus spears, chopped in half or threes
  • Squeeze of lemon juice
  • Herbal salt and pepper
  • Olive oil for frying
  • 1 - 2
    Bundles King Soba Black Rice Noodles


5 mins
Fry onion until golden.
Add coconut milk, paprika, chilli flakes, dill and lemon zest and bring to a gentle boil.
Add chicken and allow to simmer for 5 - 10 mins.
Add in the asparagus.
Cook the noodles in boiling, salted water for 3 - 5 minutes, until al dente.
Drain and set aside.
Just before serving, add the lemon juice to the sauce.
Season with herbal salt and black pepper.
Serve over the black rice noodles.

For more of leaines's kitchen's recipes click here.



Read more on: poultry  |  shallow-fry


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