Satay Chicken With Crispy Noodles

• 8 oz thin Chinese egg noodles
• 3 tbsp vegetable or peanut oil
• 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 medium onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tbsp grated fresh ginger
• 1 large red pepper, thinly sliced
• 10 oz broccoli, cut into florets
• 2 None celery sticks, thinly sliced diagonally
• 1 cup prepared satay sauce
• 1 cup coconut milk
• 1 tbsp lemon juice
• None None Cilantro leaves, to serve

1. Soak noodles in boiling water to cover for 5 mins. Drain well. Heat a wok or large frying pan over high heat. Add 2 tbsp oil and swirl to coat. Place noodles in thin even layer in wok. Fry until crisp, turning once. Remove from pan.
2. Heat remaining 1 tbsp oil in wok. Stir-fry chicken, in batches, for 2-3 mins or until seared. Transfer to a heatproof plate. Add onion, garlic and ginger to wok. Stir-fry for 1-2 mins or until fragrant. Add vegetables, stir-fry for 2 mins.
3. Return chicken to wok. Add satay sauce and coconut milk; stir-fry for 2-3 mins or until sauce boils and thickens. Remove from heat; add lemon juice. Season with salt.
4. Place noodles in bowls; top with chicken mixture and cilantro. Serve at once.

thin chinese egg noodles, vegetable, chicken thighs, onion, garlic, ginger, red pepper, broccoli, celery, satay sauce, coconut milk, lemon juice, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/24856 (may not work)