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.
- 20 mins preparation
- 15 mins cooking
- Serves 4
Print
Ingredients
Vietnamese chicken noodle stir-fry
- 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
Vietnamese chicken noodle stir-fry
- 1Pour boiling water over noodles in a large bowl, stand for 5 minutes. Drain.
- 2Heat half of the oil in a wok. Stir-fry the chicken in batches, until browned. Remove from wok, cover to keep warm.
- 3Meanwhile, 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.
- 4Return chicken to wok with sauces, sugar and noodles. Stir-fry until hot.
- 5Serve topped with coriander and toasted almond flakes.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
