Lemongrass chicken with herb noodles recipe

Serves 4 Prep and cook time 30 minutes

Ingredients

• 500g chicken tenderloins, halved lengthways
• 2 tablespoons fish sauce
• 2 tablespoons finely chopped lemon grass
• 2 fresh long red chillies, de-seeded, finely chopped
• ¼ cup (60ml) peanut oil
• 2 tablespoons lemon juice
• ½ cup coarsely chopped fresh coriander
• ¼ cup loosely packed Vietnamese mint
• 270g buckwheat soba noodles
• 1 medium (200g) red onion, sliced finely

Method

1. Combine the chicken, fish sauce, lemon grass and chillies in a medium bowl; toss to coat. 
2. Combine 2 tablespoons oil, lemon juice, coriander and mint in a large bowl.
3. Cook the noodles in boiling water until just tender. Drain and add to the bowl with the herb mixture.
4. Add the remaining tablespoon of oil to a large frying pan; cook the onion over a medium heat for five minutes or until it is slightly charred. Add chicken pieces; cook until golden brown all over and cooked through.
5. Divide the noodle mixture between four bowls; top with the chicken. Serve with steamed bok choy, if desired.

Not suitable to freeze or microwave.