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    Vietnamese Noodles with Sweet Chilli Chicken

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    Vietnamese Noodles with Sweet Chilli Chicken

    This light, zesty rice noodle dish with sweet chilli, lime and coriander takes almost no preparation.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 250g pack Sharwood’s Rice Noodles
    • Zest and juice of 2 limes
    • 2 tbsp Blue Dragon Thai Sweet Chilli Dipping Sauce
    • 1 tsp sunflower oil
    • 340g pack Waitrose Mini Chicken Breast Fillets
    • 1 red onion, thinly sliced
    • 300g pack Waitrose Sweet and Crunchy Stir Fry
    • 2 tbsp light soy sauce
    • ½ x 20g pack fresh coriander, chopped


    1. Place the noodles in a large heatproof bowl and pour a kettle of boiling water over them. Set aside for 5 minutes.
    2. In a large bowl, mix the lime zest and juice with the sweet chilli sauce. Drain the noodles thoroughly in a colander and add them to the bowl with the lime and chilli dressing. Mix well.
    3. Heat the oil in a non-stick wok or frying pan and cook the chicken fillets for 2-3 minutes on each side until lightly browned. Add the red onion and stir-fry vegetables and cook for a further 2 minutes, stirring all the time, until the chicken is thoroughly cooked and the juices run clear. Add the soy sauce.
    4. Divide the noodles between serving bowls and top with the chicken mixture. Garnish with the fresh coriander.

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    Cook's tips

    Try making this with minced turkey or pork or, for a vegetarian alternative, Quorn mince. Cooking times may vary.

    Drinks recommendation

    Team with a sprightly Italian white.


    Average user rating

    4 stars