Rice noodles, chicken and vegetables

Name: Rice noodles, chicken and vegetables
Yield: Serves 4
Cuisine: Burmese
Ingredients: 1 tablespoon rice vinegar; 2 tablespoons fish sauce; handful of coriander leaves; 2 good handfuls of baby spinach leaves; 75 g unsalted peanuts; 2 large cloves garlic; 100 g bean sprouts; 2 tablespoons groundnut oil; 1-2 fresh red chillies; 4 large chicken thighs, boned and skinned; 3 cm piece fresh root ginger; 350 g carrots; 250 g flat rice noodles

Preparation info

Serves
4

Difficulty
Medium

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

Lunch on our first trip to Burma was almost always a quick bowl of noodles from a stall or simple restaurant, with varying ingredients. Back in England I found they were also perfect for a nutritious and quick light lunch or supper.

Ingredients

250 g flat rice noodles
4 large chicken thighs, boned and skinned
1-2 fresh red chillies

Asia
Myanmar (Burma)
Supper
Main course
Lunch
Noodles
South East Asia
Pasta

Method

Cook the rice noodles according to the packet instructions, drain and leave on one side.

Slice the chicken thighs into fairly thin slivers. Cut the chillies in half lengthways under running water and discard the seeds and stems, then slice crossways as thinly as you can. Peel the carrots and slice finely, on a slight slant. Peel the ginger and garlic and chop together finely. Chop the p