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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Delicious, easy, fresh and can cook for lots of people. Can serve with rice noodles or rice. Original Recipe from Marie Claire cook books. Ingredients:
200 g dried thick rice noodles |
2 tablespoons peanut oil |
2 onions, sliced in wedges |
1 teaspoon sambal oelek, to taste |
1/4 cup sugar |
4 chicken breast fillets |
1 red bell pepper, sliced |
3/4 cup unsalted dry-roasted cashews |
2 tablespoons fish sauce |
2 tablespoons soy sauce |
2 tablespoons lemon juice |
1/4 cup coriander leaves |
Directions:
1. Cook noodles in boiling water for 3 mins or until tender, drain.
2. Heat wok on high heat.
3. Add oil, onions, sugar and sambal olek, cook for 2 minutes.
4. Remove from wok and set aside.
5. Add chicken and stir to cook until golden (sbout 4 mins).
6. Add capsicum, cashew, fish sauce, soy, lemon juice, onion mixture and noodels to wok.
7. Cook for another 4 mins stirring, until heated through.
8. Serve sprinkled with corriander.
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