Notes
Ingredients
2 chicken breasts
2 tsp. lemongrass paste/1 lemongrass stick, finely chopped
2 tbsp. soy sauce
120g vermicelli rice noodles
1 carrot, shredded
1/2 cucumber, shredded
Handful sugar snap peas, sliced
2 limes, juiced
2 tsp. sugar
1 green chilli, finely sliced
2 tbsp. roasted peanuts, chopped
Small handful coriander, finely chopped
Method
Place the chicken breasts between cling film and bash gently with a wooden spoon to flatten slightly.
Combine the lemongrass paste and 1 tbsp. soy sauce in a bowl and add the chicken breasts to marinade.
Place the noodles in a bowl and cover with boiling water. Leave for 10 minutes to soften.
To make the dressing combine the lime juice, remaining 1 tbsp. soy sauce and sugar.
Once the noodles are soft, rinse/cool under cold running water, drain and then combine with the carrot, cucumber and mangetout. Add the dressing and mix well.
Place a griddle pan/frying pan over a medium-high heat, drizzle the chicken with a little oil and griddle/fry for 2-3 minutes on each side. Rest the chicken on a plate for 1 minute then slice.
Divide the noodles between two bowls, top with the sliced chicken and garnish with the chilli, peanuts and coriander.