180g dried rice vermicelli noodles
1 tbsp sesame oil
1 tbsp vegetable oil
3 garlic cloves, finely chopped
1 red onion, thinly sliced
500g boneless, skinless chicken thighs
¼ cup honey
¼ cup light soy sauce
2 tsp dark soy sauce
1 Lebanese cucumber, sliced
1 carrot, sliced with a julienne peeler
1 cup blanched green beans
¼ cup finely sliced spring onion
lime wedges to serve
Cook rice vermicelli noodles in boiling 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.
Whisk together honey, light soy sauce and dark soy sauce.
Heat vegetable oil in a wok over high heat. Add chicken and cook until golden brown. Add garlic and red onion and cook for another 2 minutes or until onion is starting to turn brown. Add honey mixture and simmer, uncovered, for a couple of minutes or until the sauce is thick and glossy. Remove from heat.
Spoon warm chicken and sauce over noodles. Serve with cucumber, carrot, green beans and lime wedges to squeeze over just before eating.