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Chicken san choy bau


Ingredients

  • 2 teaspoons peanut oil
  • 350g chicken mince
  • 1 tablespoon fish sauce
  • 50g rice vermicelli noodles
  • 1 tablespoon lime juice
  • 2 teaspoons soy sauce
  • 1 tablespoon sweet chilli sauce
  • 3 green onions, sliced
  • 1½ tablespoons coriander, chopped
  • 1 tablespoon thai basil, chopped
  • 4 iceberg lettuce leaves, to serve

Method

  1. Heat oil in a wok over medium-high heat. Add chicken mince and fish sauce. Cook for 3-4 minutes, breaking up any lumps in the mince.
  2. Place noodles in a heatproof bowl, cover with boiling water and stand for 4 minutes. Drain.
  3. Add lime juice, soy sauce, sweet chilli sauce and green onions to wok and cook for 2 minutes. Toss with the noodles and herbs. Spoon mixture into lettuce cups and serve.
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  • Marina6
    July 2011

    I often use leftover roast pork for this recipe. Throw everything into a fod processer - chilli, pork, carrot and spring onion - and process until minced in appearance, then add wet ingredients, mix, cover, refrigerate and cook through in the microwave when I get home from work = too easy and no oil used!

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