180g (6 oz) dried rice vermicelli noodles
1 tbsp sesame oil
1 tbsp vegetable oil
500g (1 lb) boneless, skinless chicken thighs, chopped
1 onion, cut into wedges
1 large red chilli, finely sliced
1 tbsp dark sweet soy sauce
1 cup julienned carrot
¼ cup finely sliced spring onion (scallions)
1 Lebanese cucumber, sliced
lime wedges, to serve
Soak the rice vermicelli noodles in hot water for 2 minutes until tender. Drain and place in a large bowl. Use scissors to roughly cut noodles into more manageable lengths. Toss noodles with sesame oil. Divide among serving bowls.
Heat vegetable oil in a wok over high heat. Add the chicken and cook until golden brown. Add onion and chilli and cook for another 2 minutes or until the onion is starting to soften. Add the Sticky Chilli Ginger Marinade and stir to combine. Cover with a lid, turn the heat down to medium and simmer for 5 minutes. Then remove the lid and toss through the carrot. Allow the sauce to simmer for another minute to thicken slightly. Remove from heat. Sprinkle with spring onion. Then spoon the sticky chicken and sauce over your rice noodles. Add some sliced cucumber and a lime wedge and serve.