Recipe for Vietnamese Chicken and Rice Noodles, topped with stir-fried veggies

3 tsp black and white sesame seeds
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp apple cider vinegar
1 clove garlic – peel, grate finely & chop
600g chicken fillets
2 nests rice noodles
4 carrots – peel & dice (½ cm)
4 courgettes – trim ends & dice (½ cm)
10g fresh coriander – remove leaves, discard stalks
1 lime – cut into wedges
olive oil (from your pantry)
salt & pepper (from your pantry)

How to
Preparation: Prepare all ingredients as indicated above.

Sesame seeds: Place a pan on high heat and dry toast the sesame seeds for 2-3 minutes until the white seeds are lightly browned. Toss often to make sure they don’t burn.

Sauce: Mix together the soy sauce, sweet chilli sauce, apple cider vinegar and garlic. Slowly whisk in the olive oil (1 tbsp for 4; ½ tbsp for 2; ½ tbsp for 1).

Rice noodles: Boil the kettle. Place the noodles in a bowl, cover with the boiling water and soak for 3-5 minutes until cooked, but with a slight bite. Drain and set aside.

Chicken: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper and add to the hot pan. Cook for 4 minutes until golden and cooked through. Remove and keep warm.

Veggies: Place a pan on high heat with a drizzle of olive oil. When the pan is hot, add the carrots and courgettes and sauté for 4-5 minutes until golden and cooked, but with a slight bite. Season with salt and pepper.

Serve by dividing the noodles serving bowls. Drizzle each portion with a little sauce, top with the veggies and chicken fillets, drizzle over more sauce and sprinkle over the sesame seeds and coriander. Serve with the lime wedges.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.