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1. Fill a wok or medium pan to no more than 1/3 full with oil and heat. A noodle will sizzle up immediately when hot enough. Fry all of the noodles in batches, scoop out with a wire or slotted spoon and drain on paper towel.
2. Put the chicken breasts in a food processor and pulse until minced. Discard most of the oil from the wok except for 3 tbsp then put over a medium-high heat until almost smoking. Cook the chicken until browned, breaking it up thoroughly. If the chicken throws off too much liquid, spoon it out. Transfer to a bowl and add the onion, ginger, and chillies and toss well.
3. Combine the dressing ingredients in a small bowl and mix well. Toss the chicken with the dressing and sprinkle the coriander over.
4. Arrange the lettuce leaves on 4 plates. Just before serving, spoon the fried noodles and chicken salad onto each.

363 kcalories, protein 36.9g, carbohydrate 20.5g, fat 15.4 g, saturated fat 2.1g, fibre 1.2g, salt 2.44 g

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Ingredients

• vegetable oil for frying
• 50g thin rice noodles
• 4 chicken breasts , skinless
• 1 red onion , finely chopped
• 3 tbsp grated root ginger
• 2 red chillies , seeded and chopped
• a small bunch coriander , chopped
• 4 baby gem lettuces , leaves separated

DRESSING

• 4 tbsp lime juice
• 4 tbsp lemon juice
• 3 tbsp fish sauce
• 3 tbsp soft brown sugar
• 1 garlic clove , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• vegetable oil for frying
• 50g thin rice noodles
• 4 chicken breasts , skinless
• 1 red onion , finely chopped
• 3 tbsp grated root ginger
• 2 red chillies , seeded and chopped
• a small bunch coriander , chopped
• 4 baby gem lettuces , leaves separated

DRESSING

• 4 tbsp lime juice
• 4 tbsp lemon juice
• 3 tbsp fish sauce
• 3 tbsp soft brown sugar
• 1 garlic clove , chopped

363 kcalories, protein 36.9g, carbohydrate 20.5g, fat 15.4 g, saturated fat 2.1g, fibre 1.2g, salt 2.44 g

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