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Brown Rice Noodles with Chicken, Coconut Milk and Chestnuts

Quick answerMakes 6 servings, ready in 35 - 40 minutes, Asian cuisine.
By Jaron Kimhi··👁 484 views
Brown Rice Noodles
This is a very versatile brown rice noodles recipe with coconut milk, chestnuts, and veggies. You can choose your own veggies, add chicken (or not). No matter what you do, you'll get great results! The brown rice noodles give this dish a different, less neutral flavor than your regular white rice noodles. Together with the coconut milk and chestnuts, you get three different flavors that really work well together.

Important Tips:

  1. Use coconut milk with less fat content. It doesn't matter how creamy it is in this dish.
  2. Chicken thighs give better results than breast meat.
  3. The longer you marinate the chicken the better. 15 minutes minimum.
  4. Feel free to use store-bought roasted and peeled chestnuts if fresh are not in season.
If you like Asian noodle dishes, why not give our Drunken Flat Rice Noodles recipe a go?

Method

  1. 1

    Prepping the ingredients· 15 Minutes

    Cook Noodles according to manufacturer instructions. Mix chicken in soy, mirin and sesame oil and marinade for 15 minutes. Chop all the veggies.

    Brown-Rice-Noodles-Ingredientssoaked-noodleschicken-marinadechopped-veggies
  2. 2

    Cooking Chicken and Veggies· 10 Minutes

    Heat 1 Tbsp of oil on high heat. Add chicken and cook for 3 minutes. Remove from heat and season with salt and pepper. Add 2 Tbsp of oil and the ginger and garlic. Cook for 1 minute and add all the veggies. Let them sweat for 3-5 minutes and then add the coconut milk.

    cooking-chickencooking-chickenstir-frying-veggiesadding-coconut-milk
  3. 3

    Bring back the chicken and add the noodles. Stir very well. Add some salt, soy and sesame oil. Add the chestnuts and chicken stock as needed (It doesn't need to be too liquid). Correct seasoning if needed and serve in a large bowl!

    adding-chickenadding-noodlesBrown Rice Noodles
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
ChickenGluten Free
Cuisines
Asian
Features
Gluten Freechicken
Tags
Gluten FreeAsianCoconut Milk

Questions & answers

Can I make this gluten-free?
Yes, just swap the soy sauce for tamari — the recipe actually calls it out as the GF option. Everything else is already gluten-free.
Can I use a different protein instead of chicken thighs?
The recipe uses boneless skinless chicken thighs, but tofu or shrimp would work the same way — just adjust the cook time so you don't overcook them.
Do I have to marinate the chicken for the full 15 minutes?
Try not to skip it — the soy, mirin, and sesame oil marinade is what seasons the chicken before it hits the pan. Even 10 minutes helps.
How do I know how much chicken stock to add?
Add it gradually and stop when the dish comes together — Jaron's note is that it shouldn't be too liquid, so think saucy noodles, not soup.
Can I prep any of this ahead of time?
Definitely — chop all the veggies and marinate the chicken up to a day ahead, so when it's time to cook you're just 35-40 minutes away from dinner.