Crispy Chicken and Coconut Noodles from Eat with Beder

We have recently teamed up with the amazing charity Beder to raise more awareness around mental health and the benefits home cooking can have on it. This recipe for Crispy Chicken and Coconut Noodles from Eat with Beder is from Eat with Beder and is by television personality, Denise Welch.

Beder was created in memory of Beder Mirjan who sadly took his own life aged 18 on 7th April 2017. The charity continues to do amazing work raising awareness about the importance of mental health and suicide prevention. You can find out more on their website here.

Eat with Beder is perfect for any home cook because it is filled with a diverse range of easy-to-follow recipes covering all occasions. Through quotes with its collaborators, it raises awareness about mental health and suicide prevention through the power of food.

We recently launched two Beder Bundles so you can now purchase either Eat with Beder and your choice of ProWare Sauté Pan here, or From Beder’s Kitchen and your choice of ProWare Sauté Pan here.

Find out which one of our ranges might suit you best, by checking out what we love about each of them here.

Serves: 2
Prep time: 15-30 minutes
Cooking time: 25 minutes

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Ingredients

For the noodles

• 1 tbsp vegetable oil
• 3 cloves of garlic, minced
• 4 spring onions, finely sliced
• 5cm fresh ginger, grated
• 1 tbsp tomato paste
• 1/2 tsp gochugaru or chilli flakes
• 400ml tinned coconut milk
• 1 tbsp soy sauce
• 2 pak choi, halved lengthways
• 2 packets dried ramen (180g)

For the crispy chicken

• 2 chicken breasts
• 40g plain flour
• 1 egg, beaten
• 50g panko breadcrumbs
• 2 tbsp vegetable oil

To Serve

• Jammy soft-boiled eggs, halved
• Spring onions, finely chopped
• Sesame seeds
• Chilli flakes
• Chilli oil

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Equipment

• Copper Tri-Ply 20cm Saucepan
• Copper Tri-Ply 24cm Sauté Pan

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Cooking Method

For the noodles

1. Put the oil into a Copper Tri-Ply 20cm Saucepan over a medium heat and add the garlic, spring onions and ginger. Fry for 1-2 minutes until fragrant and starting to soften.
2. Add in the tomato paste and gochugaru or chilli flakes and cook for 30 seconds.
3. Pour in the coconut milk, soy sauce and 250ml of boiling water and stir to combine, then take off the heat and set aside until needed.

For the crispy chicken

1. Put the chicken breasts between two sheets of parchment and bash with a rolling pin to flatten until they are an even 1-2cm thickness.
2. Put the flour, egg and breadcrumbs into 3 seperate bowls.
3. Season the chicken breasts with salt and then dip them into the flour, then the beaten egg and finally the breadcrumbs until fully coated.
4. Heat the oil in a Copper Tri-Ply 24cm Sauté Pan and fry the breadcrumbed chicken for 5-6 minutes on either side until golden brown and cooked through.

For the noodles

1. Once the chicken is almost cooked, bring the coconut milk broth you made earlier to the boil and then turn the heat down to a simmer.
2. Add the pak choi and ramen, then cover and simmer for 3-4 minutes, stirring occasionally until the pak choi is soft but still has a bite and the ramen is cooked.

To serve

1. Slice the crispy chicken diagonally into strips.
2. Ladle the ramen noodles, pak choi and broth into bowls, place the chicken on top and finish with your desired toppings such as soft-boiled eggs and spring onions.
3. Sprinkle over some sesame seeds and chilli flakes, then drizzle with chilli oil if you like.