Name: Vietnamese “lasagne”
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 125 gram vermicelli noodles; 2 tablespoon peanut or vegetable oil; 3 garlic cloves, minced; 1 tablespoon freshly grated ginger; 1/2 wombok (chinese cabbage), shredded; 2 carrots, peeled and finely sliced into matchsticks or grated; 6 spring onions, sliced; 3 tablespoon light soy sauce; 1/2 bbq chicken, shredded; 1/2 bunch mint leaves; 1/2 cup roasted peanuts, chopped; 4 rice paper spring roll wrappers; 1/2 cup sweet chilli sauce

Vietnamese “lasagne”

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

125 gram vermicelli noodles

2 tablespoon peanut or vegetable oil

3 garlic cloves, minced

1 tablespoon freshly grated ginger

1/2 wombok (chinese cabbage), shredded

2 carrots, peeled and finely sliced into matchsticks or grated

6 spring onions, sliced

3 tablespoon light soy sauce

1/2 bbq chicken, shredded

1/2 bunch mint leaves

1/2 cup roasted peanuts, chopped

4 rice paper spring roll wrappers

1/2 cup sweet chilli sauce

Method

1.Boil water in kettle. Place noodles in mixing bowl and cover with boiling water. Leave for about 5 minutes to soften. Drain well, rinse under cold water and set aside.

2.Heat oil in wok over high heat. Cook garlic and ginger for 30 seconds then add cabbage, carrot and most of the spring onions to wok. Cook for 5 minutes until just softened, stirring regularly. Add soy and chicken and cook for a further 2 minutes.

3.Remove wok from heat and stir through most of the mint leaves and peanuts, reserving some of each for garnish. Let cool slightly.

4.Meanwhile, soak rice paper sheets in warm water for about 30 seconds to soften. Remove from water and lay out individually onto two clean tea towels. Slice in half.

5.To assemble, place 1 scoop of mixture and some noodles on a serving plate. Top with half a rice paper sheet, another scooping of filling and more noodles, followed by the final half sheet of rice paper. Repeat with remaining three portions.

6.To serve, drizzle noodles with remaining sweet chilli sauce and garnish with remaining spring onions, mint and chopped peanuts.

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Ingredients

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