Chicken mince with rice noodles
Dry rice noodles
200 g, stick noodles
Lean chicken breast mince
2 clove(s), crushed
2 tsp, grated
1 cup(s), (250ml)
Canned water chestnut, rinsed, drained
200 g, chopped, (buy 227g can)
3 individual, chopped
- Prepare noodles following packet instructions, or until just tender. Drain.
- Heat a wok over high heat. Add oil and heat for 30 seconds. Add mince and cook, breaking up lumps, for 3–5 minutes, or until browned. Add garlic and ginger and stir-fry for 30 seconds.
- Add stock and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until mince is cooked. Add snow peas and stir-fry for 2–3 minutes or until tender and sauce has reduced slightly. Stir in fish sauce, lime juice and chestnuts. Serve mince mixture with rice noodles, topped with herbs and shallots.