Quick, cost-effective and no compromise on flavour. Try this Vietnamese-inspired dish for a light and healthy mid-week cook.
1 red capsicum
1 small cucumber
500g chicken (we used thigh fillets)
Oyster sauce (about 3/4 cup)
Brown sugar (about 1 tablespoon)
1x Lime (for the juice)
Rice vermicelli or flat rice noodles (about 375g)
Small chillies (optional)
- Cut the vegetables into small pieces. Slice the onion (doesn’t need to be a fine dice).
- Cut the chicken into bite-sized pieces. Coat in the oyster sauce, brown sugar and a squeeze of lime juice. Leave to marinate for around 10 mins.
- Fry the chicken in oil (peanut ideal, sesame the best, we used canola) until cooked through, browned or even slightly blackened on the outside. Set aside. Fry the onion until slightly caramelised.
- Boil water and cover the noodles with it in a bowl. Leave to stand for two minutes, breaking the noodles up with a fork, then drain the water.
- Add the rest of the ingredients to the noodles and toss together. Serve into bowls and top with the optional small chillies (chopped into small pieces) or chilli flakes to add some heat.
Tip: Add peanuts or a satay sauce to the final dish to add a touch of authenticity and a lot of flavour to the dish, allergies permitting, of course.