Chicken noodle bowl

1. Bring a large saucepan of water to the boil (use the kettle to heat water up quickly). Add noodles and cook for 2-3 minutes or until cooked al dente. Drain, rinse in cold water and toss with 1/2 tbsp sesame oil.

2. Combine lime juice (see notes) with 1/4 cup sweet chilli sauce, 2 tbsp soy sauce and 2 tbsp water in a bowl, set aside.

3. Heat a large frypan with sesame oil over medium-high heat. Add chicken and cook for 4-5 minutes, breaking up lumps as you go. Slice spring onions (see notes) and dice capsicum, add to the pan as you go. Stir in dressing, heat through and take off heat.

4. Slice cucumber and tear lettuce leaves. Arrange on a platter with shredded carrot and take to the table.

5. Arrange noodles in bowls and top with chicken larb. Take to table and add fresh vegetables to taste.

Notes:
Use the lime zest too in the dressing for more flavour.

Use both the green and white part of the spring onions. Add shredded carrots to the chicken mince if you prefer.

Rice noodles 1 packet (375g)
Lime 1
Chicken mince 600g
Spring onions 1 bunch
Red capsicum 1
Continental cucumber 1
Festival lettuce 1/2
Shredded carrot 1 bag (150g)

From your pantry:
sesame oil, sweet chilli sauce, soy sauce