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CHICKEN NOODLE
Prep/Cooking Time: 15-30 Minutes
Printable VersionIngredients
- 180g rice noodles
- 30g oil
- 60g green bell pepper
- 60g red bell pepper
- 60g beanshoots
- 40g chinese radish
- 120g eggs
- 20g red chili
- 50g lime juice
- 40g peanuts
- 15g cilantro
- 120g chicken leg (seasoned and grilled)
- 50g soy sauce
- 8g fish sauce
- 4g sesame oil
Instructions
- Wash and de-seed the peppers and chili
- Peel the radish and cut into matchsticks
- Finely slice the red and green peppers
- Wash and dry the bean shoots
- Place the noodles in boiling salted water to cook
- Heat the oil in a pan over a high heat
- Add to the pan the peppers, radish and finely sliced chili
- Saute for a minute
- Add to the pan the bean shoots
- Move the vegetables to the side and crack the eggs in the middle
- Leave to cook for a minute then mix through and add the cooked noodles to the pan
- Add to the pan the soy, sesame and fish sauce
- Toss through and add the fresh cilantro and lime juice
- Add the cooked sliced chicken and spoon onto the serving plate
- Top with the chopped peanuts
