Stir-fried curly kale with chilli & garlic
A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals
Grilled chicken & noodles (Bun ga nuong)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 250g thin rice noodles
- 1handful each dillmint, coriander and Asian basil (optional)
- 2 carrotspeeled and julienned
- sliced shallotto serve
- chopped roasted peanutsto serve
For the patties
- 1 garlic clove
- 3 small shallots
- 2 lemongrassstalks, lower third crushed, inner heart finely chopped
- 400g skinless boneless chicken thighs
- 3 tbsp palm sugaror soft brown sugar
- 1 tbsp fish sauce
- 1 tbsp oilfor brushing
For the dressing
- 2 tbsp palm sugaror caster sugar
- 1 tsp finely chopped ginger
- 2 garlic cloves
- 2 tbsp fish sauce
- 125ml lime juice
Nutrition: per serving
- kcal461low
- fat6glow
- saturates1g
- carbs74g
- sugars24g
- fibre2g
- protein26g
- salt2.6g
Method
step 1
First, make the patties. In a food processor, blend the garlic, shallots and lemongrass until fine. Add the chicken thighs, 1 tbsp of the sugar, the fish sauce and a good amount of ground black pepper and blitz again to mince. Mix together well and divide into 18 patties. Roll and flatten, then place on a large baking tray. Brush with oil.
step 2
Heat the grill. In a small saucepan, melt the remaining sugar with 1 tbsp water, then remove from the heat. Grill the patties for 2 mins on one side until golden, then flip them over. Brush with the sugar-water mix and grill for 2 more mins or until golden and crisp. Remove and brush with more of the water. Meanwhile, make the dressing by combining all the ingredients with 2 tbsp hot water in a small bowl.
step 3
Soak the noodles following pack instructions until al dente, about 3-5 mins, then drain. Use scissors to cut into shorter pieces, then divide between 4 bowls. Top with the chicken patties, the herbs, carrots and a sprinkling of shallots and peanuts. Serve with the lime ginger dressing to pour over.
