Lemongrass chicken with vermicelli
|400 g||Vermicelli, cooked as per packet instructions and rinsed in cold water|
|1 Tbsp||Grated ginger|
|2 stalks||Lemongrass, finely chopped|
|1||Red chilli, finely chopped|
|650 g||Chicken mince, free-range|
|¼ cup||Lime juice|
|¼ cup||Fish sauce|
|1 Tbsp||Palm sugar|
|¾ cup||Coriander leaves|
|¾ cup||Basil leaves|
|4||Spring onions, chopped|
- Heat a large fry pan over high heat. Add the oil, ginger, lemongrass and chilli and cook for 1 minute.
- Add the chicken mince and cook for a further 7 minutes or until cooked through.
- Add all the other ingredients and mix together completely. Place in serving bowls and enjoy.
If you liked this recipe, try Karena and Kasey's beef fillet with coconut vermicelli