½ x 250 g packet rice vermicelli noodles
500 g chicken mince
2 cloves garlic, crushed
2 Tbsp lemongrass paste
2 carrots, peeled, coarsely grated
150 g green beans, trimmed finely chopped
1 cup fresh coriander
⅓ cup lime juice
¼ cup fish sauce
¼ cup sweet chilli sauce
1 small red onion, halved, thinly sliced
- Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 10 minutes. Drain. Rinse under cold water. Drain well. Transfer to a large bowl. Cut into shorter lengths using kitchen scissors.
- Meanwhile, make dressing. Combine juice and sauces in a bowl. Stir in onion. Stand for 5 minutes.
- Heat an oiled, medium frying pan over a high heat. Add chicken, garlic and paste. Cook, stirring to break up mince, for about 5 minutes, or until cooked.
- Add chicken to noodles with dressing. Stir well. Toss through carrots, beans and coriander
- Serve immediately