15 Minute Meals: Vietnamese Chicken & Noodles

125g thin rice vermicelli noodles

400g skinned and boned chicken breasts, thinly sliced

1 tbsp peanut or canola oil

1 kaffir lime leaf, julienned and chopped

2 tsp each: crushed garlic, diced chilli, fish sauce

3 spring onions, sliced

2-3 cups finely sliced Chinese cabbage

1 cup each: mint leaves, light coconut cream

Pour boiling water over the noodles in a bowl. Stand for 10 minutes then drain.

Heat the oil in a frying pan. Saute the chicken for 3-4 minutes, until almost cooked. Add the kaffir lime leaf, garlic, chilli and fish sauce. Stir well.

Add the spring onions, cabbage and mint leaves. Stir well then add the coconut cream and noodles. Heat through.

- Serves 4