Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries 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 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 Shop Dessert Wine You might also like Food Julie's roast crowne of chicken Food Stir fried chicken with black bean Food Lyndey Milan's quick chicken cassoulet with preserved lemon Words by Lyndey Milan on 1 Jan 2017 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline