25/05/2026
Turmeric chicken noodle bowls 🍜
Serves 4
Ingredients:
- Chicken
- 700g boneless, skinless chicken thighs
- 60g lemongrass paste
- 1 tbsp turmeric
- 2 tsp Funky Ouma Turmeric and Ginger Salt
- 3 tbsp olive oil, for frying
- 150g desiccated coconut, toasted
- 100g peanuts, roasted and roughly chopped
- 20g coriander, chopped
Broth:
- 600ml vegetables stock
- 150ml soy sauce
-30ml sesame oil
- 60g coconut sugar
- Juice of 1 lime
- 2 cloves garlic, minced
1 red chili, sliced
To serve: vermicelli noodles, julienne carrots, sliced cucumber, mung bean sprouts, fresh coriander, Thai basil.
Method:
Begin by marinating the chicken. In a bowl, combine the lemongrass paste, turmeric, and Funky Ouma Turmeric and Ginger Salt. Coat the chicken thighs well in the mixture and set aside to marinate for at least 20 minutes. Heat the remaining olive oil in a large pan over medium heat and fry the chicken until golden and cooked through. Remove from the pan and shred the meat with two forks. Stir the shredded chicken together with the toasted coconut, chopped peanuts, and fresh coriander.
Meanwhile, prepare the broth. In a saucepan, combine the vegetable stock, soy sauce, sesame oil, coconut sugar, lime juice, garlic, and chili. Bring to a boil, then reduce the heat and simmer gently to allow the flavours to infuse. Cook the vermicelli noodles according to the packet instructions, then drain and rinse under cold water to prevent sticking.
To assemble, divide the noodles between bowls and ladle over the hot broth. Top with a generous portion of the shredded chicken mixture and garnish with julienned carrots, cucumber slices, mung bean sprouts, coriander, and Thai basil. Serve immediately.
Enjoy x
