Thai chicken bowl with glass noodles and peanuts

Ingredients

For 1 serving

• Soy vermicelli60 g
• Chicken breast120 g
• Napa cabbage80 g
• Bell peppers60 g
• Carrots50 g
• Peanuts15 g
• Fish sauce10 ml
• Lime juice1 tablespoon
• Brown sugar1 teaspoon
• Cilantro3 g
• Peanut oil5 g

Contains: nuts, soy, fish

In season: May – September

Method

1. Bring a small pan of water to the boil, turn off the heat and soak the glass noodles for about 5 minutes, until soft and translucent; drain and rinse under cold water.
2. Meanwhile cut the chicken breast into thin strips; wash the peppers, remove the seeds and white membranes and cut them into julienne along with the peeled carrot; slice the Chinese cabbage into thin strips.
3. Heat the groundnut oil in a pan over medium-high heat and cook the chicken for 5–6 minutes, stirring, until golden and no longer pink inside; let it cool slightly.
4. Dissolve the brown sugar in the fish sauce and lime juice, stirring until you can no longer feel the grains; roughly chop the peanuts and pick the coriander leaves.
5. Toss the noodles with the vegetables, chicken and dressing, put them in the bowl and finish with the peanuts and coriander.