Burmese-Style Crispy Chicken Breast Coconut Noodles

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Combine your diced chicken breast with half of your soy sauce (save the rest for later!) in a large bowl and mix it all together – this is your marinated chicken breast

Combine your gram flour and ground smoked paprika in a separate bowl with your ground turmeric, cayenne pepper (can't handle the heat? Go easy!) and a small pinch of salt and mix it all together – this is your gram flour mix

Add most of the gram flour mix (you'll use the rest later!) with the marinated chicken breast and give everything a good mix up – this is your coated chicken breast

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated chicken breast to the pan and cook for 5-6 min on each side or until the chicken is crispy and cooked through (no pink meat!) – this is your crispy chicken breast

While the chicken is cooking, chop your creamed coconut roughly (if required!)

Roughly chop your coriander, including the stalks

Heat a large pot with a drizzle of vegetable oil over a medium-high heat

Once hot, add your ginger & garlic paste and the reserved gram flour mix and cook for 1-2 min or until fragrant

Meanwhile, dissolve your chicken stock mix and the chopped creamed coconut in 600ml [900ml] [1.2L] boiled water – this is your coconut stock

Once fragrant, add the coconut stock and the remaining soy sauce to the pot with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a small pinch of salt

Whisk everything together until there are no lumps – this is your coconut broth

Add your fine egg noodles and mooli slaw mix to the coconut broth, bring to the boil over a high heat and cook for 1-2 min further or until the noodles are tender

Once tender, add the juice of half your lime[s] and stir it all together – these are your Burmese-style coconut noodles

Cut the remaining lime into 1 wedge per person