Name: Chilli and basil chicken with rice noodles
Cuisine: Australian
Ingredients: 1 cup Thai basil leaves or holy basil leaves; 50 g snowpea leaves; 6 snowpeas, shredded; 1 red capsicum, finely sliced; 6 red bird’s-eye chillies, finely sliced; 12 cloves garlic, minced; 500 g fresh rice noodle sheets; 5 red shallots, finely sliced; 50 ml fish sauce; 50 ml oyster sauce; ½ teaspoon fennel seeds; 50 ml Chinese Shaoxing rice wine; 500 g free-range, corn-fed chicken breasts, thinly sliced; 60 ml Sichuan Pepper Oil; 2 teaspoons Chilli Jam

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A fresh and zesty noodle dish that is ideal for a quick meal as it is satisfying and complete. It’s the sort of thing we often make for our staff lunch. I like to make a portion at a time to ensure the stir-fry doesn’t stew — having a couple of inexpensive, small, non-stick woks, available from Asian food stores, to hand is a good idea.

If you don’t, it doesn’t matter: the dish takes so little cooking there’s barely time for the waiting serves to get cold.