Coconut Sauce Noodles
- 2 1/2 pounds bone-in chicken legs or breasts; or 1 1/2 pounds boneless chicken broth
- Broth
- 5 cups water
- 3 or 4 slices ginger
- 2 shallots, halved
- 1 teaspoon fish sauce
- 1 1/2 teaspoons salt
- 4 cups chicken broth, from above or store bought if using boneless chicken
- 1/4 cup Toasted Chickpea Flour
- 3/4 cup water
- 3 tablespoons peanut oil
- 1/4 teaspoon turmeric
- 1 1/2 cups minced shallots, plus (optional) 1 cup small whole shallots
- 1 tablespoon minced garlic
- 1 cup canned coconut milk
- 1 1/2 pounds fresh egg noodles or 1 pound dried egg noodles
- Accompaniments and Toppings
- About 1 cup Fish Balls (optional)
- About 1 cup Fried Noodles (optional)
- 2 hard-cooked hen or duck eggs, sliced (optional)
- 2 limes, cut into wedges
- red chile powder
- 1 cup thinly sliced shallots, soaked in water for 10 minutes, drained, and squeezed dry
- Produce
- Garlic (1 tablespoon)
- Ginger (3 slices)
- Limes, wedges (2)
- Shallot (2 1/2 cups)
- Shallots (2)
- Meat
- Chicken legs or breasts, bone-in (2 1/2 pounds)
- Fish balls (1 cup)
- Hen or duck eggs, hard cooked (2)
- Canned Goods
- Broth (1)
- Chicken broth (4 cups)
- Coconut milk, canned (1 cup)
- Condiments
- Fish sauce (1 teaspoon)
- Cooking & Baking
- Accompaniments and toppings (1)
- Chickpea flour, Toasted (1/4 cup)
- Peanut oil (3 tablespoons)
- Red chile powder (1)
- Salt (1 1/2 teaspoons)
- Turmeric (1/4 teaspoon)
- Pasta & Grains
- Egg noodles or, fresh (1 1/2 pounds)
- Noodles, Fried (1 cup)
- Drinks
- Water (5 3/4 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 19, 2012 (4 months ago).
44 people saved this recipe.
