Lemongrass Chicken Noodles
This may not be the combo you expected but it works so well. Simple fried white beehoon and lemongrass chicken is a match made in heaven!
Equipment
- wok, nonstick saucepan
Ingredients
- 2 Ăn Viet lemongrass chicken cutlets
- Beehoonfor 2 pax
- 1/2 carrot
- A few cloves garlic
- A handful of beansprouts
- Chicken stock or water
- Fish sauce, salt and pepper to taste
- Coriander leaves for garnishing
Instructions
- Slice carrot into juliennes. Dice garlic roughly.
- Soak beehoon in water for at least 20 minutes to soften it. Snip with scissors for easier handling while frying.
- Remove Ăn Viet chicken chops from packaging. In a nonstick saucepan, sear chops on both sides until slightly charred. Set aside.
- In a wok, heat up some oil for frying. Add garlic and saute until fragrant.
- Add carrots and stir.
- Add softened beehoon and toss to mix.
- Add a little chicken stock or water. If necessary, add some more towards the end so that beehoon is not dry.
- Add a dash of fish sauce, white pepper, bean sprouts and give one last vigorous toss to mix thoroughly.
- Serve with lemongrass chicken, yum!!!!