Vietnamese super summer noodle bowl

Ingredients

• 270 grams vermicelli noodles
• 2 TBS lime juice
• 3 tbs squid brand fish sauce
• 5 cloves garlic minced
• 2 TBS sugar
• 2 TBS white vinegar
• 2 TSP ginger grated
• 2 tbsp soy sauce
• 2 TBS oyster sauce
• 1.5 tbs Chinese cooking wine
• 2 TBS tomato sauce
• 2 TBS brown sugar
• 400 grams shredded slaw
• Handful of roasted peanuts, chopped
• 1 cup coriander
• 500g chicken breast
• 2 TBS sriracha

Method

1. Make the marinade by Finely mincing 3 cloves of garlic and combine with the ginger, soy sauce, ketchup, oyster sauce, Chinese cooking wine, sriracha and brown sugar in a medium bowl.
2. Slice chicken breast into bite size chunks and place into the marinade bowl. Place into fridge for one hour or more
3. In a jar, combine the sugar, fish sauce, vinegar, lime juice, 2 minced cloves of garlic. Mix until sugar dissolves and sweet aside
4. When ready to cook, prepare noodles according to package and drain. Divide into 4 bowls
5. In a seperate bowl combine the shredded slaw and coriander and divide into the bowls
6. Grill chicken over medium to high heat until cooked through. divide over the bowls
7. Sprinkle crushed peanuts over the 4 bowls for texture

Product used in recipe

• Squid Brand - Fish Sauce