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Ingredients
1 kg chicken breast
6 spring onions, shredded
2 carrots, julienne
1 red capsicum, julienne
1 cucumber, julienne
2 oranges, segmented
1 orange juiced
Splash of fish sauce
Splash of sesame oil
¼ bunch of mint
¼ bunch of coriander
2 bunches of mung bean vermicelli
Method
Soak one bunch of noodles in hot water until soft.
Deep fry one bunch of noodles until crispy
In a hot fry pan seal the chicken, skin side down until golden brown then flip over, pour in the orange juice, cover with a lid and poach for 10 minutes.
Toss together all the vegetables, herbs and orange segments, lay on a bed of soft noodles dress with a sprinkle of sesame and fish sauce and top with crispy noodles
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