Sticky Chilli Chicken with Ramen Noodles and Green Beans
SERVES: 3 DIFFICULTY: Easy
A sauce so sticky it is almost tempting to eat with your fingers, just so you can lick them! (but we recommend utensils 🙂
INGREDIENTS
270g Hakubaku Organic Ramen noodles
4 long red chillis, deseeded and finely sliced
2 tbsp ginger, minced
2 stalks lemongrass, finely sliced
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp lime juice
2 tbsp sweet chilli sauce
1/2 cup white wine vinegar
1/2 cup caster sygar
600g chicken breast fillets, halved into thinner slices
400g green beans, steamed
1 bunch each mint and coriander, torn
2 limes, sliced in half
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METHOD
Method
In a bowl add chilli, ginger, lemongrass, fish sauce, soy sauce, lime juice, sweet chilli sauce, vinegar and sugar into a bowl and mix, adjust measurements if needed to balance the flavours. (10min)
Pour contents from bowl into a deep frying fan over high heat,
Reduce the sauce until thickend slightly, add chicken. (5min)
Cook chicken for several minutes on one side, turn over and add beans. (10min)
Take chicken off heat once cooked through and leave to one side.
Add Noodles to boiling water and boil for 4 minutes. (4min)
Dishing Up
put even amounts of noodles onto 4 large round plates (nice earthy colours are nice)
drizzle some sticky sauce over the noodles to dress them slightly
stack beans on top of noodles
stack chicken on top of beans
sprinkle genourous amounts of coriander and mint on top of chicken
and serve with lime halfs on the side for people to squeeze over
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