Chicken in Coconut Milk with Sesame Noodles

Chicken breast strips marinated in sesame oil and soy sauce are stir-fried in the wok with a fresh paste of ginger, garlic, lemongrass and red chilli. Coconut milk, Thai fish sauce and lime leaves are added to make the sauce and the vegetables are added in the last few minutes to retain the crunch and freshness. Cooked egg noodles are quickly tossed in a little hot sesame oil and soy sauce. The dish is finished with fresh coriander and a sprinkling of nutty toasted sesame seeds.


Serves 4-6

Preparation Time

Cook time

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Cook's NoteGroundnut oil is peanut oil; it can be taken to higher temperatures making it an ideal choice for wok cooking. It also contributes to the flavour of the dish.
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  • 450g chicken breast, cut into strips
  • 1 teaspoon sesame oil
  • 1 tablespoon Chinese dark soy sauce
  • 55g root ginger, peeled and roughly chopped
  • 3 cloves garlic, peeled and crushed
  • 1 stick lemongrass, hard outer layers removed and core cut into pieces
  • 1 mild red chilli, seeds removed and roughly chopped
  • 1 tablespoon groundnut or vegetable oil
  • 1 x 400ml can of full-cream coconut milk
  • 1 tablespoon Thai fish sauce, plus a little extra for seasoning
  • 1 teaspoon palm sugar or light soft brown sugar
  • 2 lime leaves, torn
  • 200g bean sprouts
  • 100g sugar snap peas
  • 1 tablespoon freshly squeezed lime juice
  • Small handful of fresh coriander, roughly chopped


  • 4 portions of dried medium egg noodles, cooked as per pack instructions
  • 1 teaspoon sesame oil
  • 2 tablespoons toasted sesame seeds


Combine the chicken with the sesame oil and soy sauce, cover and set to one side to marinate for 30 minutes.

Place the roughly chopped ginger, garlic, lemongrass and chilli into a mini food processor or small blender with 3-4 tablespoons of cold water and process to a smooth paste or alternatively chop very finely.

Heat the tablespoon of oil in the wok, add the chicken and stir-fry in the hot oil for 2-3 minutes. Use a splatter guard to prevent oil splashes whilst frying.

Add the spice paste and stir-fry for 1-2 minutes. Stir in the coconut milk along with the fish sauce, sugar and lime leaves, bring to a simmer, put on the lid and cook for 6-8 minutes.

Stir in the bean sprouts with the sugar snap peas and continue to cook for 3-4 minutes.

Finally, adjust the seasoning to taste with a few drops of the extra Thai fish sauce and stir in the lime juice and chopped coriander.

For the noodles:

Heat the sesame oil in a medium sized non-stick frying pan, add the cooked noodles and stir-fry until heated through.

Serve the chicken with the hot noodles and the toasted sesame seeds sprinkled over.