Vietnamese chicken and noodles

Rachael Hale-McKenna

Ingredients

125 g	Dried vermicelli noodles (Main)
1 Tbsp	Peanut oil
400 g	Chicken breasts, skinned and boned, thinly sliced (Main)
2	Kaffir lime leaves, spine removed and thinly sliced
2 tsp	Chillies, up to 3 tsp., diced, to taste
2 tsp	Crushed garlic
1 Tbsp	Fish sauce
2 cups	Chinese cabbage, up to 3 cups, shredded
2	Spring onions, sliced
1 cup	Mint leaves
1 cup	Coconut cream

Directions

1. Pour boiling water over the noodles in a bowl. Stand for 10 minutes then drain.
2. Heat peanut oil in a frying pan and fry the chicken for 3-4 minutes, until almost cooked.
3. Add the kaffir lime, chilli, garlic and fish sauce. Stir well.
4. Add the cabbage, spring onion and mint. Stir well, then add the coconut cream and noodles. Heat through.