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

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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