Warm Vietnamese Noodles with Lemongrass Chicken
By Create Cook & Share
Ingredients
- 2 The Bare Bird breast fillets
- 2 tbsp extra virgin olive oil
Marinade:
- 2 tbsp lemongrass stalks, chopped
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp coconut sugar
- 2 garlic cloves, minced
- 1 tbsp red curry paste
- 1 tsp ginger, grated
Noodles:
- 250g rice vermicelli noodles
- 1 tbsp olive oil
- 1 tbsp butter
- 4 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp chilli flakes (optional)
Cucumber salad:
- 3 lebanese cucumbers
- 2 tsp rice wine vinegar
- 2 tsp sesame oil
- 1 tsp soy sauce
- 1 tbsp honey
Garnish ideas: (optional)
- Crushed peanuts
- Fresh chilli, sliced
- Edamame beans
- Coriander
- Mint
- Carrot sticks
- Wedges of lime
Method
- Whisk together all the marinade ingredients in a bowl and add the chicken making it gets evenly coated. Leave for 15 minutes at room temperature.
- Prepare the noodles according to packet instructions, drain and set aside.
- Add butter, olive oil and garlic to a pan and lightly sauté. Add the soy sauce, sesame oil and noodles. Toss to combine well and top with chilli flakes (optional). Cover pan to keep warm and set aside.
- Heat a large pan with some oil, add the chicken and cook for 2-3 minutes a side over a high heat. Allow to rest, covered to keep warm, for 5 minutes before slicing.
- Shave cucumbers length ways with a vegetable peeler. In a bowl, whisk together the sesame oil, rice wine vinegar, soy sauce, honey, and pour over the cucumber.
- Bring altogether by arranging the warming garlic noodles, topped with slices of chicken, cucumber and garnish as desired (options above).
TIP: Toasted sesame seeds are a great nut-free option to crushed peanuts.
