Lime chilli chicken and noodles

Lime Chilli Marinade

  • 1 tsp minced fresh ginger
  • 1 clove garlic peeled and crushed
  • 4 double kaffir lime leaves, finely shredded
  • 1 tsp grated palm sugar, if unavailable, use:
    • equal parts brown sugar and maple sugar.
  • 2 tbsps SAL Lime & Chilli Plash
  • 1 -2 chillies, deseeded, pith removed and minced.
  • Finely grated rind of 1 lime (no pith)
  • 2 tbsp grapeseed oil (or other flavourless oil)

 

  • 500g boneless, skinless chicken, chopped in 2cm pieces
  • 750g fresh or dried noodles, treated according to packet 1
  • cup snowpeas or sugar snap peas, angle sliced
  • 2 spring onions, very finely sliced
  • ¼ cup sweet chilli sauce
  • ¼ cup combined fish sauce
  • ½ cup chopped mint or coriander juice of 1 lime

Combine marinade ingredients. Mix through chicken. Marinate in fridge for 15-30 minutes. Heat a heavy frypan and fry chicken until just cooked through. Prepare noodles as per instructions. Add to chicken with snowpeas and spring onions, stir over heat for a minute.

Stir in Plash, and sauces, mint or coriander. Toss until heated through.

To serve. Squeeze juice of lime over top of each serve.