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People often ask me about my favorite cuisine, and honestly, I can never pick just one. I'm absolutely drawn to Italian dishes, Greek flavors, and pretty much anything from Asia. After taking that incredible Vietnamese cooking workshop, I found myself diving deeper into Asian culinary traditions. The only challenge? Many specialty ingredients aren't readily available at regular stores—I usually hunt them down at Asian markets. For this recipe, though, I've chosen ingredients you can easily find anywhere, so you can recreate it without hassle. And yes, chopsticks are highly encouraged!
What You'll Need
- 25g rice noodles
- 2 fresh lemons
- 3 carrots, julienned into thin matchsticks
- 120g chicken breast, thinly sliced
- 3 tablespoons olive oil or coconut oil
- 4 tablespoons fresh cilantro, finely chopped
- Unsalted peanuts, to taste
For the Sauce
- 1 fresh chili pepper (red or green), deseeded and sliced thin
- 1 small piece of fresh ginger, minced
- 1½ teaspoons sugar
- 2 tablespoons rice vinegar (or balsamic as substitute)
- 1 cup water
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How to Make It
- Season the chicken slices with salt, fresh lemon juice, and black pepper.
- Prepare the carrots by cutting them into fine julienne strips. Set aside.
- Heat a non-stick skillet over medium heat. Brush the chicken with olive or coconut oil, then cook each side until golden brown and fully cooked through. Remove from heat and slice diagonally into thin strips. Set aside.
- While the noodles cook in salted boiling water according to package directions, prepare your sauce: Combine all sauce ingredients in a small pot and bring to a boil over medium heat. Let it cool completely.
- Drain the cooked noodles and toss them with the carrots, sliced chicken, and peanuts. Pour the cooled sauce over everything and mix well.
- Just before serving, squeeze fresh lemon juice over the top for brightness.
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