Vietnamese Chicken with Vermicelli Noodles

Vietnamese Chicken with Vermicelli Noodles

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 17, 2017.
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Ingredients

Vermicelli Noodles

  • 2 packs vermicelli noodles
  • 1 tablespoon mild sweet chilli sauce
  • ½-1 tablespoon fish sauce

Vietnamese Chicken

  • 1 pack chicken thighs
  • 2 carrots, sliced 0.5cm
  • 2 spring onions, sliced 1cm
  • ½ pottle Vietnamese sauce
  • 1 baby bok choy, thinly sliced
  • ½ tablespoon fish sauce

To Serve

  • 1 bag mung bean sprouts
  • Remaining Vietnamese sauce
  • 2 tablespoons mint leaves, roughly chopped

Steps

  1. Bring a full kettle to the boil. Place noodles in a large, heat-proof bowl and cover with boiling water. Use a fork to separate strands. Cover and leave for 5 minutes then drain well. Return to bowl and toss with sweet chilli sauce and fish sauce, use scissors to snip noodles in a few places to make them easier to eat.
  2. While noodles cook, pat chicken dry and season. Heat a drizzle of oil in a large fry pan on high heat. Cook chicken and carrots for about 6 minutes or until just cooked through. Stir often to ensure even cooking.
  3. Add spring onions and first measure of Vietnamese sauce and cook for about 2 minutes until sauce thickens. Remove from heat, add bok choy and fish sauce and stir to combine.
  4. To serve, divide vermicelli noodles between bowls and top with Vietnamese chicken, mung beans and drizzle with remaining sauce. Sprinkle over mint.

Nutritional Information

Energy 2174 kj
520 kcal
Protein 26.1g
Carbohydrate 57.8g
Fat 19.6g