Malaysian Style Chicken Satay Noodle Bowls with Coconut Broth

Ingredients

• 600 g chicken thigh fillets (skinless) cut into thin strips
• 2 tbsp Lee Kum Kee Gluten Free Soy Sauce
• 1 tbsp Lee Kum Kee Panda Brand Gluten Free Oyster Sauce
• 2 tsp mild curry powder
• 1 tbsp crunchy peanut butter
• 2 tsp brown sugar
• 1 tbsp lime juice
• 2 tbsp vegetable oil
• 250 g flat rice noodles
• 100 g mung bean sprouts rinsed
• 1 carrot peeled and julienned
• 1 red chilli thinly sliced
• 1 handful fresh coriander roughly chopped
• ½ handful fresh mint roughly chopped
• 1 lime cut into wedges
• Coconut Broth
• 1 tbsp vegetable oil
• 1 onion finely chopped
• 2 cloves of garlic crushed
• 2 cm fresh ginger finely grated
• 1 tsp mild curry powder
• 400 mL coconut milk
• 400 mL chicken stock gluten-free