We used our Indonesian Padang spice blend for this recipe, but try our Indonesian Aceh for a more family-friendly version! We served it with a simple stir-fry of green vegetables in sesame oil & hoisin. serves 4
250g thick egg noodles (dried weight)
1/2 packet of Indonesian Padang spice (or see above)
1 small onion, finely chopped
thumb-sized piece of galangal (or ginger), finely chopped
4 cloves garlic, crushed
1 tbsp vegetable or groundnut oil
1 tbsp soy sauce
1 tsp prawn paste
1 tbsp peanut butter
1 tsp brown sugar
50g coconut cream (1/4 block)
250 ml water
1 small red chilli, finely chopped (optional)
2 large chicken breasts, sliced
3 hard-boiled eggs, quartered
to serve, chopped fresh coriander and lime segments
Pour boiling water over the noodles in a pan and leave to stand for a few minutes. If they are still a little al dente for your taste, simmer for a couple of minutes, then drain.
Combine the soy sauce, prawn paste, peanut butter, sugar, garlic and galangal with the coconut cream and about 50ml hot water, to make a paste.
Heat a large wok, add the oil and cook the paste for a few minutes. Add the chicken, onion and chilli and stir fry until just cooked, adding enough water to make a smooth sauce.
Add the noodles and combine, before stirring in the coriander and garnishing with the egg.
Serve with a squeeze of lime.