Vietnamese-style chicken and noodles
The sweet, salty dressing makes the chicken and noodles sing, plus we’ve packed in the veg.
Serves 4
• Prep 20 mins
• Cook 10 mins
200g vermicelli rice noodles
2tsp oil
2 free-range chicken breasts, cut in
half horizontally to make 4 thin fillets
30ml soy sauce
2tbsp honey
1 red chilli, finely chopped
Juice 1 lime
2tbsp fish sauce
2tbsp rice vinegar
1 carrot, finely sliced, or use a julienne peeler
½ cucumber, cut into half moons
250g radishes, finely sliced
200g mangetout or sugar snap peas, finely sliced
2 spring onions, thinly sliced Handful fresh mint and Thai basil leaves (or use regular basil)
30g roasted peanuts, finely chopped
Put the noodles in a pan and cover with freshly boiled water from the kettle, then set aside to soak until tender. Drain