Fast Vietnamese Chicken Breast Noodles

Nutrition per serve

Ingredients

• 1pcs baby broccoli
• 1pcs carrot
• 1pcs spring onion
• 1pcs long red chilli
• 1clove garlic
• 20ml rice wine vinegar
• 20ml fish sauce
• 300g free-range chicken breast fillet
• 150g vermicelli noodles
• 23ml brown sugar
• 15ml soy sauce
• 1pcs neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of water to the boil for the noodles (speed things up by using a kettle to boil the water). Trim the baby broccoli, halve crosswise, then halve any thick stems lengthwise. Halve the carrot lengthwise, then thinly slice on an angle. Thinly slice the spring onion. Thinly slice chilli, discarding seeds if less heat is desired. Crush or finely chop garlic.
2. Step 2 — Make caramel sauce
   Combine the garlic, rice wine vinegar, fish sauce, 1½ tbs brown sugar and 2 tsp soy sauce in a bowl.
3. Step 3 — Prep and brown chicken
   CHICKEN BREAST OPTION Thinly slice the chicken into strips. Heat a drizzle of oil in a medium deep frypan over high heat until hot. Cook the chicken, stirring, for 1-2 mins until browned. Remove from the pan and reserve the pan.
4. Step 4 — Cook noodles and veggies
   Add the noodles to the pan of boiling water and cook for 4 mins. Add the baby broccoli and carrot and cook for a further 3 mins or until the noodles and vegetables are tender. Drain, then rinse under hot water to prevent the noodles from sticking. Return the noodles and vegetables to the same pan. Add 2 tsp soy sauce and a drizzle of oil and toss until combined.
5. Step 5 — Finish cooking chicken
   Meanwhile, cook the caramel sauce in the reserved frypan over medium-high heat, stirring regularly, for 3-4 mins until reduced and sticky. Return the chicken and any resting juices to the sauce. Cook, stirring regularly, for a further 2 mins or until the sauce coats the chicken and the chicken is cooked through.
6. Step 6 — Get ready to serve
   Divide the noodles, vegetables and caramel chicken among bowls. Scatter over the spring onion and chilli to serve (you can omit the chilli, or serve it at the table if you prefer).

Allergens

Soy, Fish