Prep 10 mins
Cook 10 mins
Here's an all-in-one supper dish that's quick to put together and colourful to serve. I got it out of a UK cooking magazine and for a special presentation, they recommend garnishing along the edges with wedges of cucumber and lime. You can substitute about 200g of shrimp for the chicken, if you like.
- 250 g dried rice noodles
- 2 tablespoons oil
- 3 cloves garlic, crushed
- 1 large skinless chicken breast, sliced
- 3 spring onions, sliced
- 150 g snow peas or 150 g mange-touts peas, halved
- 2 eggs, lightly beaten
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 sliced red chile
- 2 tablespoons chopped cashews
- 4 tablespoons chopped fresh coriander, to garnish
- Cover the noodles with boiling water and leave for 3-4 minutes to soften.
- Drain thoroughly.
- Heat the oil in a large pan and stir fry the garlic and chicken for two minutes over a medium heat until the chicken is nearly cooked.
- Add the spring onions and snow peas and sauté for another 30 seconds.
- Add the rice noodles and stir fry for a minute.
- Make a well in the centre and pour in the eggs.
- Lightly scramble for 20 seconds until nearly cooked, then fold together with the noodles.
- Add the lime juice and fish sauce and mix well.
- Take off the heat and split between two bowls.
- Scatter with chilli, cashews and a sprinkling of chopped coriander.