Chicken and mushroom larb on noodles

Babiche Martens

I love mince, cooked well with fresh flavours, like this mushroom and chicken larb. Try it served as a starter in lettuce leaves or, as I have here, mixed with noodles to make a more substantial meal. You can use a mix of different mushrooms and the fresh coriander is a wonderful finishing touch. The whole family will love this.

Ingredients

2 Tbsp	Oil
1 tsp	Sesame oil
500 g	Chicken mince (Main)
2	Spring onions, sliced
2 Tbsp	Grated ginger
1	Chilli, sliced finely
1 clove	Garlic, chopped
2	Kaffir lime leaves
200 g	Shiitake mushrooms, or mixed mushrooms, quartered (Main)
¼ cup	Oyster sauce
¼ cup	Soy sauce
1 tsp	Fish sauce
¼ cup	Water
400 g	Noodles, cooked to packet instructions (Main)
½ cup	Coriander leaves

Directions

1. Heat oils in a frying pan. Add mince and cook until lightly browned.
2. Add spring onions, ginger, chilli, garlic, lime leaves and mushrooms, cooking for a further 3 or 4 minutes until mushrooms have softened. Stir through oyster, soy, and fish sauces and water. Cook until sauce has thickened slightly.
3. Serve on noodles, with coriander.

Check out more of Angela's mushroom recipes

• Prawn and mushroom parcels
• Warm salad of beef and mushrooms with crunchy croutons