Sep 26 -
Chicken and lemongrass rice noodles
two hundred grams rice stick noodles
one teaspoon vegetable oil
one tablespoon chopped lemongrass
one small red chilli, chopped
one clove garlic, crushed
two teaspoons finely grated ginger
two hundred fifty grams chicken mince
half a cup Thai basil leaves
half a cup coriander (cilantro) leaves
chopped small red chilli, extra to serve
Lime dressing
one quarter cup lime juice
one tablespoon brown sugar
one tablespoon fish sauce
one// Place the noodles in a bowl and cover with boiling water for ten minutes or until separated and tender. Drain and set aside.
two// To make the lime dressing, place the lime juice, sugar and fish sauce in a bowl and stir until the sugar is dissolved. Set aside.
three// Heat a wok or large non-stick frying pan over high heat. Add the oil, lemongrass, chilli, garlic and ginger and cook for one minute. Add the chicken and cook for three-four minutes, breaking up any lumps with a wooden spoon. Add the noodles, basil and coriander and cook for two minutes or until the noodles are warmed through. Divide between bowls, top with chilli and serve with the lime dressing on the side.
Serves four.
n. Every day, every meal vb. Written by two food makers Stephanie and Emily
