Name: Vietnamese chicken noodle stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 125 gram rice stick noodles; 2 tablespoon peanut oil; 800 gram chicken breast fillets, sliced thinly; 1 medium (150g) brown onion, chopped; 3 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 10 stick fresh lemon grass, chopped finely; 1 star anise; 1 cinnamon stick; 350 gram snake beans, cut into 4cm lengths; 2 tablespoon ground bean sauce; 2 tablespoon fish sauce; 2 teaspoon white sugar; 1/2 cup coarsely chopped fresh coriander; 1/2 cup (40g) toasted almond flakes

Vietnamese chicken noodle stir-fry

Embrace the wok and whip up this flavour-packed chicken stiry fry for your friends and family. Full of Vietnamese herbs and spices, rice noodles and toasted almonds, this is a delicious dish for any occasion.

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

125 gram rice stick noodles

2 tablespoon peanut oil

800 gram chicken breast fillets, sliced thinly

1 medium (150g) brown onion, chopped

3 clove garlic, crushed

1 fresh long red chilli, chopped finely

10 stick fresh lemon grass, chopped finely

1 star anise

1 cinnamon stick

350 gram snake beans, cut into 4cm lengths

2 tablespoon ground bean sauce

2 tablespoon fish sauce

2 teaspoon white sugar

1/2 cup coarsely chopped fresh coriander

1/2 cup (40g) toasted almond flakes

Method

1.Pour boiling water over noodles in a large bowl, stand for 5 minutes. Drain.

2.Heat half of the oil in a wok. Stir-fry the chicken in batches, until browned. Remove from wok, cover to keep warm.

3.Meanwhile, heat remaining oil in same wok. Stir-fry onion until soft. Add garlic, chilli, lemon grass, star anise, cinnamon and beans, stir-fry until beans are tender. Remove star anise and cinnamon.

4.Return chicken to wok with sauces, sugar and noodles. Stir-fry until hot.

5.Serve topped with coriander and toasted almond flakes.

Women's Weekly Food