I love Asian and Thai food. One of the first restaurants I worked in was a wanna be sushi/thai story. I say wannabe, the owner didn't know what he was doing, but the chef that worked there was so fecking good. He and a became good friends, and he taught me a lot. One thing I ate a lot, and came to really like, is rice noodles.

Shit. Actually, I should write more about my restaurant days. I've never done so many bizarre things before, as the kak we got up to in those days. I'll leave that for another day and another post though.

This is my one of my favourite weekend night dinners. It's so full of flavour and texture. I am obsessed with the CRUNCH of the carrots and green beans, and the chicken is so wonderfully soft and has just the right amount of heat, from the chilli.

INGREDIENTS

200ml soy sauce (almost one cup)
2T honey
1t chilli flakes
2 cloves garlic, sliced
small piece of ginger, about the size of your thumb, chopped super finely
500g chicken breasts, chopped into thin slices
2 leeks, chopped
handful green beans, chopped in half,
4 or 5 large carrots, sliced into chunks
1 large green pepper, finely sliced
250g rice noodles
1T sesame seeds, dry roasted.

METHOD

Soak rice noodles in boiling water and set aside.

Combine soy sauce, chilli flakes, garlic, ginger and spring onion in a medium bowl, and mix thoroughly. Add your chicken pieces, cover, and leave to marinade over night, or for at least half an hour.

In the mean time, you can prep your other veg. PREP IS KING in this recipe, as it's one of those recipes that depends on having every thing ready before you turn the wok on.

Once you have marinaded your chicken pieces for long enough, warm your wok to a medium heat. Add your leeks, and fry gently until soft. Don't forget to salt your leeks to aid the breakdown.

Now, you've got to push the leeks to the side of the wok, and turn the heat up. Fry the chicken in batches, about two minutes a side, until cooked, and starting to crisp. You really want to make sure that you give the chicken room to breathe, or it will never get the lovely char you are after.

Remove your chicken, and add the vegetables. Wok fry until just cooked. You may want to add a little soy, and close the wok with a lid to let the veg steam a little.

After the veg is just about ready, add the chicken and noodles to your wok, and toss that wok. TOSS IT REAL GOOD, GURL

Garnish with bean sprouts, sesame seeds and coriander if that floats your boat

If you enjoyed this recipe, check out my others that I've posted recently:

• How To: Roasted Butternut Squash

• Easy Creamy Scrambled Eggs

• Greek Night - Tzatziki, Spicy Steak Strips and Greek Salad

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