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You can use any kind of noodles for this tasty noodle bowl, but rice noodles make it super easy as you need only to cover them in boiling water and leave them to soak. If using other types of noodles, cook according to packet instructions, then drain into a sieve. This recipe also works well with pork or beef mince.
For the noodles
| 150 g | Dried rice noodles |
| 400 g | Chicken mince |
| 3 | Garlic cloves, crushed |
| 1 Tbsp | Fish sauce |
| 2 Tbsp | Neutral oil |
| 2 | Limes, use the zest only, finely grated |
| ¾ cup | Coconut cream |
| 6 Tbsp | Sweet chilli sauce |
| 3 Tbsp | Soy sauce |
| ½ cup | Water |
| 6 whole | Bok choy, (about 600g), cut into 3cm slices (or use shredded cabbage or beansprouts) |
To serve
| 3 Tbsp | Lemon juice, or lime juice |
| 2 | Spring onions, finely chopped |
| 2 Tbsp | Black sesame seeds, or toasted plain sesame seeds |
Directions
- Place rice noodles in a bowl and cover with boiling water. Leave for 10 minutes then drain into a sieve.
- While the noodles are soaking, mix chicken with garlic and fish sauce. Heat oil in a large, heavybased frying pan or pot and cook chicken over a high heat, breaking up with the back of a spoon, until browned (6-8 minutes). Add lime zest, coconut cream, sweet chilli sauce and soy sauce and bring to a simmer.
- Rinse cooked, drained noodles and add to the chicken mixture with the ½ cup water. Place bok choy in a bowl and cover with boiling water to wilt. Drain, add to the chicken mixture and toss over the heat for a minute or two to combine flavours. Drizzle with lime or lemon juice and scatter with spring onions and sesame seeds to serve.
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