Serves 4
Prep time: 15 minutes  
Cook time: 10 minutes  

Ingredients: 

• 2 x 220g chicken breasts, cut into 4 strips  
• 1 fresh lemongrass stalk, finely grated 
• Sea salt and black pepper to taste  
• 1 tablespoon fish sauce 
• 2 teaspoons maple syrup  
• 1 teaspoon ground turmeric  
• 2 tablespoons olive oil  
• 150g dried rice vermicelli noodles  
• 1 Lebanese cucumber, sliced into matchsticks  
• 2 cups iceberg lettuce, finely sliced  
• ½ bunch each fresh mint & coriander, leaves picked    
• ½ small red onion, thinly sliced  
• 60g Cashews, gently crushed   
• Dressing:
• 1 long red chili, finely sliced   
• 1 tablespoon maple syrup   
• 2 tablespoons fresh lime juice, plus extra wedges to serve  
• 1 tablespoon fish sauce  
• 2 teaspoons sesame oil 

Method: 

1. Place the chicken in a bowl and mix with lemongrass, fish sauce, maple, turmeric, olive oil and a pinch of salt and pepper.  
2. Heat a non-stick frying pan over a medium-high heat and cook the chicken for 3 minutes each side, or until cooked through. Set aside on a plate and keep warm.  
3. Meanwhile place the noodles in a heat-proof bowl, cover with boiling water and leave to soak for 5 minutes. Cut the noodles a few times with kitchen scissors, drain and rinse with cold water and place onto a serving platter. Top the noodles with the cucumber, lettuce, coriander and mint.  
4. Mix all the dressing ingredients together in a bowl. Slice the chicken into big strips then gently mix into the noodles. Drizzle over the dressing and sprinkle with sliced onion, cashews and extra mint leaves.