Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Asian, Modern Australian, Vietnamese
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Chicken, Easy recipes
Convenience recipes: four or less

Real Living recipe for Vietnamese "lasagne".

INGREDIENTS

125g vermicelli noodles
2 tbsp peanut or vegetable oil
3 garlic cloves, minced
1 tbsp freshly grated ginger
½ wombok (Chinese cabbage), shredded
2 carrots, peeled & finely sliced into matchsticks or grated
6 spring onions, sliced
3 tbsp light soy sauce
½ bunch mint leaves
½ cup roasted peanuts, chopped
½ BBQ chicken, shredded
4 rice paper spring roll wrappers
½ cup sweet chilli sauce

Equipment
Sharp knife
Grater
Kettle
Medium mixing bowl
Colander
Wok or large frying pan
Tongs
Large mixing bowl
2 clean tea towels

METHOD

Boil water in kettle. Place noodles in mixing bowl and cover with boiling water. Leave for about 5 mins to soften. Drain well, rinse under cold water and set aside.

Heat oil in wok over high heat. Cook garlic and ginger for 30 secs, then add cabbage, carrot and most of the spring onions to wok. Cook for 5 mins until just softened, stirring regularly. Add soy and chicken and cook for a further 2 mins.

Remove wok from heat and stir through most of the mint leaves and peanuts, reserving some of each for garnish. Let cool slightly.

Meanwhile, soak rice paper sheets in warm water for about 30 secs to soften. Remove from water and lay out individually onto 2 clean tea towels. Slice in half.

Assemble Place 1 scoop of mixture and some noodles on serving plate. Top with half a rice paper sheet, another scoop of filling and more noodles, followed by the final half sheet of rice paper. Repeat with remaining three portions.

Serve Drizzle noodles with remaining sweet chilli sauce and garnish with remaining spring onions, mint and chopped peanuts.