Vietnamese-style chicken and noodles
The sweet, salty dressing makes the chicken and noodles sing, plus it’s packed with 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
1 Put the noodles in a pan and cover with freshly boiled water, then soak until tender. Drain, rinse under cold water, then set aside.
Heat a large, non-stick frying pan
