While the pan is heating combine the red chili paste, coconut cream, sriracha, black pepper, and garlic powder in a small bowl. Mix until well incorporated.
In another larger bowl add your sliced chicken. Then pour ½ of the red chilie paste and coconut cream over top of the chicken. (Reserving the other ½ of sauce for later.) Toss the chicken in the sauce.
Once the chicken is coated in the cream. Pour the chicken with the cream into your hot pan. Spread the chicken out into an even layer and allow to cook for 3-4 minutes. Then stir and cook for another 3-4 minutes. At this point yor chicken will be almost done.
While the chicken is cooking, bring a pot with about 4 cups of water to a boil. Once the water is boiling add the noodles to the pot. Cook the noodles for 4 minutes stirring often to keep them from sticking together. Once done, strain and rinse with cold water. Leave the noodles in the strainer until later, when add in with the other ingredients.
Now add the sliced red cabbage, bell pepper, serrano pepper, ancho pepper, and red onion to the pan with the chicken. Toss everything together cooking for 2-3 minutes. Then cover with a lid, turn the heat down to medium low, and cook for another 3-4 minutes. This will help soften up the veggies. They will still be crisp but a little softer.
After the veggies have cooked with the chicken covered for 3-4 miuntes, add the reamining thai chili coconut cream to the pan. Then add the cooked udon noodles to the pan. Toss everything together for 1-2 minutes to get the cream warm and incorporated into all of the ingredients.
Serve with a sprinkle of sesame seed and red pepper flake. Enjoy!
Coconut Chili Thai Noodle Bowl
Amount Per Serving
Calories 606Calories from Fat 80
% Daily Value*
Saturated Fat 3.4g21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1.1g
Vitamin A 103.1IU2%
Vitamin C 73.6mg89%
* Percent Daily Values are based on a 2000 calorie diet.