Cook Book Recipe

Ingredients

¼- cup (60ml) limejuice
1 ½- tablespoon fish sauce
2-tablespoons palm sugar
¼- cup (60ml) keycap manes
300g- dried rice noodles
1-tablespoon peanut oil
1-tablespoon sesame oil
600g- chicken breast fillets, cut into bite size strips
4-spring onions, chopped
4-cloves garlic, crushed
2-teaspoons finely chopped red chilli
1-½ cups (115g) shredded white cabbage
2-tablespoons fried shallot (see note)
3-tablespoons fresh coriander leaves
2-green chilies, thinly sliced

Procedure

1. Mix together the limejuice, fish sauce, palm sugar and keycap manes, stirring until all the sugar has dissolved. Cover the noodles with warm water and leave for 10 minutes, or until soft. Drain
2, heat a wok until very hot, add the combined oils and swirl to coat. Add the chicken in 2 batches and sir-fry for 3 minutes, or until almost cooked through. Add the spring onion, garlic and chilli, and cook for 1 minute.
3. Add the cabbage and stir-fry for 2 minutes, or until tender. Stir in the noodles and limejuice mixture. Top with the fried shallots and coriander leaves and serve with a small bowl of sliced chilli