Lemongrass chicken with herb noodles

By: Ben Dearnley , Photography by: Styling: Michele Cranston, Food Preparation: Peta Dent


A delicious dinner recipe that will please the palate and the purse

Serves 4 Prep and cook time 30 minutes

WW1612_Food -Cranston _Lemongrass -chherb -noodles 02

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.

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