Ingredients with Measurements:
- 8 oz. dried rice noodles
- 1 lb. ground chicken
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut sugar
- 1/4 cup water
- 2 tbsp. vegetable oil
- 2 tbsp. soy sauce
- 1 tbsp. tamarind paste
- 1 tbsp. fish sauce
- 1 tbsp. lime juice
- 1 tbsp. chopped garlic
- 1 tbsp. chopped ginger
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. turmeric
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the ground chicken and cook until browned, breaking it up with a spatula as it cooks.
3. Add the garlic and ginger to the wok and cook for 1-2 minutes until fragrant.
4. Add the shredded coconut, coconut sugar, water, soy sauce, tamarind paste, fish sauce, lime juice, coriander, cumin, turmeric, salt, and pepper to the wok. Stir well to combine.
5. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes until the liquid has reduced and the chicken is fully cooked.
6. Add the cooked rice noodles to the wok and toss to combine with the chicken and coconut mixture.
7. Serve the Serundeng Noodles hot, garnished with chopped scallions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken
Medium-low heat for simmering the coconut mixture
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 50g
Protein: 23g
Sodium: 750mg
Sugar: 12g
Substitutions for ingredients:
- Ground beef or pork can be used instead of ground chicken.
- Brown sugar can be used instead of coconut sugar.
- Rice vinegar can be used instead of lime juice.
- Shrimp paste can be used instead of fish sauce.
Variations:
- Add sliced bell peppers, carrots, or snap peas to the wok for added vegetables.
- Use different types of noodles such as udon or soba noodles.
- Add chopped peanuts or cashews for added crunch.
Tips and tricks:
- Make sure to break up the ground chicken as it cooks to ensure it cooks evenly.
- Use a non-stick wok or skillet to prevent sticking.
- Adjust the amount of spice to your liking by adding more or less chili flakes.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Serundeng Noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Serundeng Noodles in individual bowls garnished with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
- Serve with a side of steamed vegetables such as broccoli or bok choy.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed vegetables, edamame, or a side salad.
Troubleshooting advice:
- If the chicken is sticking to the wok, add a little more oil to the pan.
- If the coconut mixture is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Serundeng is a traditional Indonesian dish made from grated coconut and spices. It is often used as a topping for rice dishes or eaten as a snack.
Flavor profiles:
The Serundeng Noodles have a sweet and savory flavor with a hint of spice from the chili flakes.
Serving suggestions:
Serve the Serundeng Noodles as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian