Camden New Journal - Recipe for Sweet Chilli Chicken Noodles by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st September 2008

Sweet Chilli Chicken Noodles
This recipe is using rice noodles, which are slightly lighter in flavour and texture.

Ingredients
Serves 4
250g pack rice noodles;
Zest and juice of two limes;
Two tbsp Thai sweet chilli sauce;
One desp sunflower oil;
Two chicken fillets, cut into slices;
One small onion, peeled and chopped;
One clove garlic, peeled and crushed;
100g bean sprouts
Half red pepper, deseeded and chopped;
Few slices pickled ginger, optional;
Two tbsp light soya sauce;
Handful fresh coriander or parsley, chopped.

Method
Put the noodles in a pan of boiling, salted water. Turn off the heat and leave for five minutes. In a bowl mix the juice and zest of the lime with the sweet chilli sauce.
Drain the noodles and add to this mixture. Stir well.
Heat the oil in a large frying pan or wok and cook the chicken fillets, onion and garlic for three minutes stirring occasionally.
Add the bean sprouts, red pepper and ginger and cook for a further three minutes.
Stir in the soya sauce.
Put the noodles into four serving bowls and top with the chicken mixture, sprinkle over the coriander or parsley and serve.

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