Name: Five-spice chicken and mango noodles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 250g chicken breasts, finely sliced; 2 teaspoon chinese five spice powder; 1 tablespoon peanut oil; 1/4 cup macadamias, chopped; 100 gram packet rice vermicelli noodles, cooked, drained; 2 cup snow-pea sprouts; 1 bunch coriander, leaves picked; 1 bunch mint, leaves picked; 1 mango, seeded, peeled, thinly sliced; 4 green onions, thinly sliced; Dressing; 2 tablespoon lime juice; 1 tablespoon brown sugar; 1 tablespoon fish sauce; 1 clove garlic, crushed; 1 birdseye chilli, finely chopped

Ingredients

2 250g chicken breasts, finely sliced

2 teaspoon chinese five spice powder

1 tablespoon peanut oil

1/4 cup macadamias, chopped

100 gram packet rice vermicelli noodles, cooked, drained

2 cup snow-pea sprouts

1 bunch coriander, leaves picked

1 bunch mint, leaves picked

1 mango, seeded, peeled, thinly sliced

4 green onions, thinly sliced

Dressing

2 tablespoon lime juice

1 tablespoon brown sugar

1 tablespoon fish sauce

1 clove garlic, crushed

1 birdseye chilli, finely chopped

Method

1.In a shallow bowl, toss chicken and spice together to coat.

2.Heat oil in large frying pan or wok on high. Stir-fry chicken, in 2 batches, 1-2 minutes each batch, until lightly golden and just cooked through.

3.Add macadamias to wok; stir-fry 1-2 minutes, tossing occasionally, until lightly toasted.

4.To make dressing, in a small jug, whisk all ingredients together until sugar dissolves.

5.In a bowl, combine noodles, sprouts, herbs, mango, onion and nuts. Drizzle with half dressing; toss to coat. Top with chicken. Drizzle with remaining dressing.

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Ingredients

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