Grilled chicken and rice noodle curry bowl
227 grams rice vermicelli noodles
2 chicken breasts, grilled
Splash of fish sauce
Salt, to taste
Pepper, to taste
2 whole carrots, shredded
1/4 head napa cabbage, shredded
1 lime, juiced
1/2 recipe vegetable curry
1/4 cup (60 ml) chopped fresh mint
1/3 cup (75 ml) cashews, chopped for garnish
Soak noodles in boiling water until tender for about 20 minutes. Do not cook them. Drain well and set aside.
Season the chicken with salt and pepper then brush with olive oil grill until cooked through.
Slice the chicken and splash with fish sauce.
pre-cooked vegetable curry
Arrange noodles in a bowl and top with sliced, grilled chicken.
Pour the hot vegetable curry on top and sprinkle with shredded vegetables, fresh herbs and chopped cashews.
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