Vietnamese chicken and noodles
Photo by Rachael Hale-McKenna
|125 g||Dried vermicelli noodles|
|1 Tbsp||Peanut oil|
|400 g||Chicken breasts, skinned and boned, thinly sliced|
|2||Kaffir lime leaves, spine removed and thinly sliced|
|2 tsp||Chillies, up to 3 tsp., diced, to taste|
|2 tsp||Crushed garlic|
|1 Tbsp||Fish sauce|
|2 cups||Chinese cabbage, up to 3 cups, shredded|
|2||Spring onions, sliced|
|1 cup||Mint leaves|
|1 cup||Coconut cream|
- Pour boiling water over the noodles in a bowl. Stand for 10 minutes then drain.
- Heat peanut oil in a frying pan and fry the chicken for 3-4 minutes, until almost cooked.
- Add the kaffir lime, chilli, garlic and fish sauce. Stir well.
- Add the cabbage, spring onion and mint. Stir well, then add the coconut cream and noodles. Heat through.