Vietnamese Noodle Bowl

Ingredients

• 500g chicken breast or tofu
• Peanut (can be satay) marinade sauce of choice
• Packet of bean vermicelli noodles
• Shallots, thinly sliced
• Shredded iceberg lettuce
• One carrot, thinly sliced
• Fresh bean sprouts
• Cucumber, thinly sliced
• Fresh basil
• Fresh mint
• Vietnamese salad dressing
• Tin of Valcom water chestnuts
• Tin of Valcom bamboo shoots

Method

1. Thinly slice protein and marinate in the peanut sauce at least 30 minutes prior to cooking.
2. Gently fry up the protein with the sauce, taking care not to cook all the sauce down.
3. Boil a jug of water and pour over the bean vermicelli noodles. Leave for 5 minutes then drain, dividing and arranging noodles into bowls.
4. Arrange sliced lettuce, carrots, shallots, cucumber, bean sprouts, water chestnuts, bamboo shoots, basil and mint on top of the noodles.
5. Add protein and sauce on top of the veges, then pour a little Vietnamese salad dressing over all of the food. Serve immediately and enjoy a party of flavours in your mouth!

Product used in recipe

• Valcom - Bamboo Shoot Slices
• Valcom - Water Chestnut Sliced