Chicken and mushroom larb on noodle
Photo by Babiche Martens
I love mince, cooked well with fresh flavours, like this mushroom and chicken larb. Try it served as a starter in lettuce leaves or, as I have here, mixed with noodles to make a more substantial meal. You can use a mix of different mushrooms and the fresh coriander is a wonderful finishing touch. The whole family will love this.
|1 tsp||Sesame oil|
|500 g||Chicken mince|
|2||Spring onions, sliced|
|2 Tbsp||Grated ginger|
|1||Chilli, sliced finely|
|1 clove||Garlic, chopped|
|2||Kaffir lime leaves|
|200 g||Shiitake mushrooms, or mixed mushrooms, quartered|
|¼ cup||Oyster sauce|
|¼ cup||Soy sauce|
|1 tsp||Fish sauce|
|400 g||Noodles, cooked to packet instructions|
|½ cup||Coriander leaves|
- Heat oils in a frying pan. Add mince and cook until lightly browned.
- Add spring onions, ginger, chilli, garlic, lime leaves and mushrooms, cooking for a further 3 or 4 minutes until mushrooms have softened. Stir through oyster, soy, and fish sauces and water. Cook until sauce has thickened slightly.
- Serve on noodles, with coriander.