- 3 garlic cloves, crushed
- 1 chilli, finely chopped
- 1 stick lemongrass blade, finely chopped
- 2 limes, juiced
- 1 tbsp of ground nut oil
- 800 g boneless and skinless chicken thighs
- 1⁄2 cucumber, cut into batons
- 2 carrots, cut into batons
- 100 g mange tout, cut into batons
- 100 g bean sprouts
- 250 g dried egg noodles
- Fresh mint, coriander and lime wedges (to serve)
- For the marinade/dressing:
- 3 tbsp fish sauce
- 4 tbsp rice vinegar
- 3 tbsp honey
- 1 tbsp soy sauce
Combine all the marinade/dressing ingredients together apart from the lemongrass and oil.
Place half in a jug and reserve as a dressing for later, place the other half in a deep bowl.
Add the chicken thighs to the bowl, together with the lemongrass and oil.
Leave to marinade for 30 minutes or it can be left in the fridge for up to 24 hours.
Heat a pan and add the chicken thighs and their marinade.
Cook for 20 minutes turning every 5 minutes. The chicken should look rich and caramelised.
Cook the noodles according to packet instructions and drain.
Drizzle with the sesame oil and fork over so that the noodles don’t stick.
Prepare all your vegetable batons. Once the chicken is cooked, slice it diagonally.
Arrange the noodles in the bowl and top with all the remaining ingredients finishing with the sliced chicken.
Drizzle over the dressing and sprinkle over the herbs.
PAIR WITH: JAMMY RED ROO
Sweet and vibrant, with notes of juicy red berries, vanilla and chocolate.