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.