Serves 4 Prep and cook time 30 minutes
Ingredients
- 500g chicken tenderloins, halved lengthways
- 2 tablespoons fish sauce
- 2 tablespoons finely chopped lemon grass
- 2 fresh long red chillies, de-seeded, finely chopped
- ¼ cup (60ml) peanut oil
- 2 tablespoons lemon juice
- ½ cup coarsely chopped fresh coriander
- ¼ cup loosely packed Vietnamese mint
- 270g buckwheat soba noodles
- 1 medium (200g) red onion, sliced finely
Method
- Combine the chicken, fish sauce, lemon grass and chillies in a medium bowl; toss to coat.
- Combine 2 tablespoons oil, lemon juice, coriander and mint in a large bowl.
- Cook the noodles in boiling water until just tender. Drain and add to the bowl with the herb mixture.
- Add the remaining tablespoon of oil to a large frying pan; cook the onion over a medium heat for five minutes or until it is slightly charred. Add chicken pieces; cook until golden brown all over and cooked through.
- Divide the noodle mixture between four bowls; top with the chicken. Serve with steamed bok choy, if desired.
Not suitable to freeze or microwave.
