Ingredients


2 tsp cornflour

2 tbsp fish sauce

1 tbsp sugar

2 blocks medium rice noodles

1 tbsp sunflower oil

1 large red pepper, chopped

1 tbsp garlic infused oil

4 scallions, sliced green end only

200g leftover roast chicken, shredded

1 tsp ground coriander

½ tsp chill powder

½ a 20g pack basil or coriander, leaves roughly shredded


Serves - 2






Method


Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth.

Cook the rice noodles in a pan of boiling water for 4 mins.

Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic infused oil and scallions for about 3 mins.

Tip in the chicken, spices stir-fry for a couple of secs more, then pour in the fish sauce and flour mix.

Stir until thickened, then toss in the drained noodles and basil or coriander.


Recipe adapted from: Good Food

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