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


  • 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


  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.

Keep up to date with news by signing up to nzmcd.co.nz's free newsletter or by liking us on Facebook