Lemon grass chicken with herb noodles
“The lemon grass chicken can be served with an Asianstyle coleslaw.”
SERVES 4 PREP AND COOK TIME 30 MINUTES 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 1 Combine the chicken, fish sauce, lemon grass and chillies in a medium bowl; toss to coat.
2 Combine 2 tablespoons oil, lemon juice, coriander and mint in a large bowl.
3 Cook the noodles in boiling water until just tender. Drain and add to the bowl with the herb mixture.
4 Add the remaining tablespoon of oil to a large frying pan; cook the onion over a medium heat for 5 minutes or until it is slightly charred. Add chicken pieces; cook until golden brown all over and cooked through.
5 Divide the noodle mixture between four bowls; top with the chicken. Serve with steamed bok choy, if desired. Not suitable to freeze or microwave.