[Quick] Malaysian-Style Chicken Noodles
with Crispy Shallots & Lime
Ingredients
1 packet
Asian Greens
1 packet
Vermicelli Noodles
2 packet
Garlic Paste
1 sachet
Crispy Shallots
1 packet
Ginger Lemongrass Paste
1
Capsicum
330 g
Chicken Tenderloins
1
Lime
1
Carrot
1 sachet
Southeast Asian Spice Blend
Cooking Steps
Boil the kettle. Slice carrot into half-moons. Slice red capsicum. Roughly chop Asian greens. Slice lime (see ingredients) into wedges. Cut chicken tenderloins into bite-sized chunks.
Place vermicelli noodles in a large bowl. Add enough boiling water to cover noodles and set aside until tender, 5 minutes. Drain and return to bowl.
While noodles are soaking, in a large frying pan, heat a drizzle of olive oil over a high heat. Add chicken, carrot, capsicum and cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Add Asian veggies, southeast Asian spice blend, ginger lemongrass paste, garlic paste, soy sauce, sugar and a splash of water. Cook until fragrant, 1-2 minutes.
Remove frying pan from heat and add noodles and a generous squeeze of lime juice and toss until well coated. Season to taste. Divide Malaysian-style chicken noodles between bowls. Sprinkle over crispy shallots. Serve with any remaining lime wedges.
