Spice up your evening with this low-fat Vietnamese-inspired bowl.
INGREDIENTS
2 tablespoons caster sugar
1/2 cup rice wine vinegar
1 large carrot, cut into matchsticks
200g dried thin rice stick noodles
500g chicken stir-fry strips
1 lemongrass stalk (white part only), finely chopped
2 garlic cloves, finely chopped
1 1/2 tablespoons fish sauce
1 teaspoon caster sugar, extra
Pinch of ground white pepper
1 tablespoon peanut oil
1/2 butter lettuce, leaves torn
1 cucumber, sliced
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
Shallots, fried, to serve
Unsalted roasted peanuts, chopped, to serve
CHILLI DRESSING
1 garlic clove, finely chopped
1 long red chilli, thinly sliced
1/3 cup caster sugar
1/4 cup fish sauce
2 tablespoons lime juice
METHOD
Step 1
Place sugar and vinegar in a small bowl. Stir until sugar dissolves. Add carrot. Stir to combine.
Step 2
Make Chilli Dressing: Place garlic, chilli, sugar, fish sauce, lime juice and 1/2 cup water in a small bowl. Stir until sugar dissolves.
Step 3
Cook noodles following packet directions. Drain. Refresh under cold water. Drain.
Step 4
Place chicken, lemongrass, garlic, fish sauce, extra sugar and white pepper in a glass or ceramic bowl. Toss to coat.
Step 5
Heat a wok over medium-high heat. Add oil. Swirl to coat. Stir-fry chicken, in 2 batches, for 2 to 3 minutes, or until browned and cooked through. Transfer to a bowl. Cover to keep warm.
Step 6
Drain carrot mixture. Divide noodles among serving bowls. Top with lettuce, cucumber, chicken, carrot, coriander and mint. Sprinkle with fried shallots and peanuts. Drizzle with Chilli Dressing. Serve.
Tame Communications (known as tameTIMES) was established in 1997. This long-established popular community title includes the key shopping centres: Alberton City, Mall...