Rice noodles with lemongrass chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Very hot or boiling water 50 mL |
| 3 | tablespoons | Sugar 45 mL |
| 3 | tablespoons | Fish sauce 45 mL |
| 3 | tablespoons | Rice vinegar 45 mL |
| 3 | tablespoons | Lime juice 45 mL |
| ½ | teaspoon | Hot Asian chili paste 2 mL |
| 1 | Clove garlic; minced 1 | |
| ½ | pounds | Vermicelli rice noodles 250 g |
| 2 | cups | Shredded lettuce 500 mL |
| 2 | cups | Bean sprouts; (very fresh) 500 mL |
| 1 | cup | Shredded basil; mint and cilantro |
| ; 250 mL | ||
| ½ | English cucumber; sliced very thin | |
| ; 125 mL | ||
| 1 | Carrot; grated 1 | |
| ½ | cup | Sugar 125 mL |
| 3 | tablespoons | Water 45 mL |
| ¼ | cup | Extra water 50 mL |
| 1 | Clove garlic; minced 1 | |
| 1 | tablespoon | Lemon grass; minced 15 mL |
| 2 | Shallots; thinly sliced 2 | |
| 1 | tablespoon | Fish sauce 15 mL |
| 1 | tablespoon | Soy sauce 15 mL |
| 1 | pounds | Boneless; skinless chicken |
| ; 500 g | ||
| 2 | tablespoons | Chopped; roasted peanuts 25 |
| ; mL | ||
Directions
SAUCE
NOODLES
RAW VEGETABLES
CHICKEN
Combine hot water with sugar to dissolve. Add fish sauce, rice vinegar, lime juice, hot sauce and garlic. Reserve.
Cook noodles 3 to 5 minutes in boiling water until just tender. Chill under cold water. Drain.
Line a platter with lettuce, bean sprouts, herbs, cucumber and carrot.
Fluff cold noodles on top.
Combine sugar and water in a medium saucepan. Cook over high heat until mixture turns a golden caramel colour. Standing back, in case mixture bubbles and splatters, add water, garlic, lemon grass, shallots, fish sauce, soy sauce. Marinate chicken in this mixture for ½ hour to overnight.
Heat oil in wok. Lift out chicken from marinade and add. Brown. Add liquid and cook until sauce becomes syrupy.
Spoon chicken and sauce over noodles. Sprinkle with peanuts.
Serve with reserved sauce over top or individually as a dip.
Converted by MC_Buster.
NOTES : Makes 4 to 6 servings.
Converted by MM_Buster v2.0l.