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
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