Chicken and Lime Rice Noodles

Name: Chicken and Lime Rice Noodles
Prep time: 4 min
Cook time: 8 min
Total time: 12 min
Yield: 4
Cuisine: international
Ingredients: 375 g dried rice noodles; 600 g halal-slaughtered minced chicken; 0.333 cup halal-certified fish sauce; 0.25 cup lime juice; 1 bunch coriander or mint; 2 tbsp vegetable oil, estimated

Chicken rice noodles with a lively lime and herb finish.

375 g dried rice noodles
600 g halal-slaughtered minced chicken
0.333 cup halal-certified fish sauce
0.25 cup lime juice
1 bunch coriander or mint
2 tbsp vegetable oil, estimated

Put the rice noodles in a bowl, cover with boiling water and leave until soft.
Heat the oil in a wok and brown the minced chicken, breaking it up as it cooks, until there is no pink left and it reaches 74°C. Add the drained noodles and toss until hot.
Stir in the fish sauce, then take the wok off the heat and fold through the lime juice and herbs.

A halal adaptation inspired by Jules Clancy’s Stonesoup: 5 Ingredients | 10 Minutes (2010) · Photo: N509FZ, CC BY-SA 4.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Xinjiang-style_fried_rice_noodles_with_chicken_at_Xidan_(20211116171546).jpg)