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)
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.