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Home > Selector Magazine > Food > Lyndey Milan's chicken larb with rice noodles
Food

Lyndey Milan's chicken larb with rice noodles

Preparation time
5 minutes
Cooking time
8 minutes
Serves
4

INGREDIENTS

  • 1 packet rice noodles
  • 1 tablespoon extra virgin 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

  1. 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.
  2. 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.
  3. Add chicken and cook over medium high heat, stirring frequently for 5 minutes or until cooked through.
  4. Remove from heat and add fish sauce, lime juice, coriander, mint, red onion and mix well. Taste for seasoning.
  5. Serve on rice noodles with a few springs of coriander and mint.
Food
Preparation time
5 minutes
Cooking time
8 minutes
Serves
4

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