Coconut Lemongrass...

Coconut Lemongrass Chicken Breast With Sweet Potato Noodle Salad

Coconut Lemongrass Chicken Breast With Sweet Potato Noodle Salad


This Asian style warm noodle salad is awesome when you feel like something light and refreshing. It's also free from added sugar, dairy and grains/gluten which is awesome if you have allergies or dietary sensitivities! (If you like, you could also modify and add a little honey or rock sugar to the sauce to give it a pop of sweetness). This recipe also makes delicious leftovers the next day and is just as nice cold!


2 Free Range Chicken Breasts

1 cucumber

1 carrot

1 stick of celery

1 bunch coriander

1 tin of coconut milk

1 bunch of Vietnamese mint

1 tbsp fish sauce

1 tsp rice vinegar

Half a lime

1 pack of sweet potato noodles

1 handful of bean sprouts

1 piece of ginger - about 4cm

2 cloves of garlic

1 stalk of lemongrass

Sesame seeds 


Olive oil


1. Tenderise your chicken breasts - you can either ask your butcher to do this for you when you buy them or do it at home with a meat tenderising mallet. Just give them a good few whacks until they are a bit flatter, and nice and even in thickness. Season on both sides with salt. 

2. Finely slice your garlic, lemongrass and ginger. In a large, high sided fry pan, heat a lug of olive oil, add garlic, lemongrass and ginger and fry until fragrant.

3. Add your chicken, then the whole tin of coconut milk. Pop a lid on the pan and simmer for about 10-15 mins. 

4. Start cooking your sweet potato noodles to packet directions. (When they're done you'll want to run them under cold water to stop the cooking and cool them down a little.)

5. At the same time as everything else is cooking, slice your cucumber and carrots into very thin matchsticks, and the celery into thin pieces. Roughly chop coriander and mint leaves.

6. In a large bowl, combine lime juice, fish sauce and rice vinegar (plus a little honey if you like), then add cooked noodles, chopped veggies, bean sprouts and herbs and toss to combine. 

7. Take the chicken breasts out of the coconut broth and transfer to a chopping board. Leave the coconut sauce on the stove for a little longer to evaporate some of the liquid. Slice the chicken up into thin pieces.

8. Once you're happy with the consistency of the coconut sauce, spoon generously over the noodle mixture and toss to combine. 

9. Top with chicken and sesame seeds and enjoy!