Chicken Rice Noodles

Chicken Rice Noodles


200 g rice noodles
1 tbsp sunflower oil
1 clove garlic, finely chopped
2 cm piece of ginger root, finely chopped
4 chopped green onion feathers
1 red chili, peeled and chopped
300 g finely chopped chicken
2 chicken liver, finely chopped
1 finely chopped celery stick
1 carrot chopped into sticks
300 g chopped Chinese cabbage
4 tbsp lime juice
2 tbsp Thai fish sauce
1 tbsp soy sauce
For decoration: 2 tbsp fresh mint, chopped
pieces of pickled garlic
fresh mint

Soak the rice noodles in water for 15 minutes, or according to the instructions on the package. Drain and set aside.

Heat the oil in a large frying pan or in a wok pan and fry the garlic, chili, ginger and green onions for 1 min. Add chicken and chicken liver and fry over very high heat for 2-3 minutes until brown.

Add celery and carrots, fry for 2 minutes until soft. Add Chinese cabbage, then lime juice, fish sauce and soy sauce. Add noodles to the pan and mix. Sprinkle with chopped cabbage, mint and pickled garlic.