Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Chicken larb with rice noodles Food Chicken larb with rice noodles Preparation time 5 minutes Cooking time 8 minutes Serves 4 INGREDIENTS 1 packet rice noodles 1 tablespoon olive oil 2–4 small red chillies (to taste), finely chopped 2 cloves garlic, finely chopped 3cm ginger, finely chopped 3 kaffir lime leaves, deveined and shredded 600g chicken mince 2 tablespoons (40ml) fish sauce 1/3 cup (80ml) lime juice ½ cup coriander leaves, roughly chopped plus a few sprigs ½ cup mint leaves, roughly chopped plus a few sprigs 1 small red onion, finely sliced METHOD Place the rice noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes or until the noodles are tender. Drain well, cover and set aside. Heat oil in a wok or large frying pan over medium heat. Add chilli, garlic, ginger and kaffir lime leaves and cook, stirring, for 2 minutes or until fragrant. Add chicken and cook over medium high heat, stirring frequently for 5 minutes or until cooked through. Remove from heat and add fish sauce, lime juice, coriander, mint, red onion and mix well. Taste for seasoning. Serve on rice noodles with a few springs of coriander and mint. Food Preparation time 5 minutes Cooking time 8 minutes Serves 4 SHARE You might also like Food Pancetta-wrapped chicken braised in perry with pear and walnut salad Food Confit chicken with green lentil salad Food Crispy battered fish, twice cooked wedge chips