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Rice noodles, chicken and vegetables
- Serves
4
- Difficulty
Medium
Published 2010
Lunch on our first trip to Burma was almost always a quick bowl of noodles from a stall or simple restaurant, with varying ingredients. Back in England I found they were also perfect for a nutritious and quick light lunch or supper.
Ingredients
250 g 4 1-2
Method
Cook the rice noodles according to the packet instructions, drain and leave on one side.
Slice the chicken thighs into fairly thin slivers. Cut the chillies in half lengthways under running water and discard the seeds and stems, then slice crossways as thinly as you can. Peel the carrots and slice finely, on a slight slant. Peel the ginger and garlic and chop together finely. Chop the p
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