Vietnamese Satay Chicken Bowl with Rice Noodles

Chicken and marinade

• 1 tbsp Lemongrass
• 2 cloves Garlic
• 2 tbsp Smooth peanut butter
• 1 Lime
• 1 tbsp Fish sauce
• 1 tbsp Sesame oil
• 4 pieces Chicken thighs, boneless, skinless

Noodles and salad

• 180 g Rice noodles
• ½ Cucumber
• 1 medium Carrot
• 120 g Bean sprouts
• 2 Spring onion
• 10 g Fresh coriander

Dressing

• 2 tbsp Rice vinegar
• 3 tbsp Water
• 2 tsp Granulated sugar

1. In a bowl, mix the lemongrass, garlic, peanut butter, juice of the lime, fish sauce and sesame oil until smooth. Add the chicken thighs and turn to coat well. Leave to marinate for 15 minutes while you prep the rest.
2. Bring a large pot of water to the boil and cook the rice noodles according to the packet instructions until just tender. Drain, rinse under cold water to stop the cooking, then drain well. Divide between two bowls.
3. Cut the cucumber into thin batons and peel the carrot into ribbons. Thinly slice the spring onion and pick the coriander leaves. Arrange the cucumber, carrot, bean sprouts, spring onion and coriander over the noodles.
4. Heat the grill to medium-high and cook the chicken for 5 to 7 minutes per side, until charred at the edges and cooked through. Rest for 3 minutes, then slice. Add the chicken to the bowls.
5. Whisk the rice vinegar, water and sugar until the sugar dissolves. Spoon the dressing over the bowls and serve straight away.

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