Gluten free rice noodles, with green pepper, onion, celery, pak choi, garlic, green chilli, sezchuan pepper, rice wine, sunflower oil, nam pla fish sauce, steamed chicken, soy sauce, sweet chilli sauce.
The vegetables were prepared first, as the frozen chicken drumsticks were steamed. The flesh was stripped from the drumsticks, and both the chicken and the vegetables were added to the wok at the same time. Cooked at a middle to high heat for about seven minutes (not as hot as in a traditional Chinese kitchen).
The noodles were cooked in boiling water, for ten minutes, without further heat. Drained and added to a plate with a spiral of dark soy sauce. The chicken and vegetables were added on top of the noodles, and drizzled with a sweet chilli sauce.
Chicken and Rice Noodles
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