Lemongrass chicken nood bowls
Serves 2
Ingredients
1 tbsp lemongrass paste
2 tbsp fish sauce
1 tbsp tamari
2 tbsp lime juice
3 garlic cloves – minced
1 tbsp sugar or honey
4 boneless chicken thighs – sliced into large bite sized pieces
Dressing:
4 tbsp fish sauce
4 tbsp rice wine vinegar
1.5 tbsp sugar
¼ cup lime juice
3 tbsp water
1 large garlic clove – minced
1 hot red chilli – diced
200g rice noodles
1 carrot – sliced into matchsticks
¼ cucumber – thinly sliced
2 cups baby cos lettuce leaves
Garnish: Coriander, mint leaves, fried shallots
Instructions
Mix the first 6 ingredients together in a bowl. Add the chicken pieces. Marinate for ideally 30 minutes or longer.
Mix the dressing ingredients together in a bowl. Set aside.
Cook the noodles as per the packet instructions.
Heat a large wok with a generous splash of oil, when the oil is hot - add the chicken pieces. Fry until cooked through and crispy on both sides.
Divide the noodles, lettuce, carrot and cucumber between 2 bowls. Top with the cooked chicken. Drizzle over the dressing then garnish with the herbs, shallots, and extra chilli.
