Chicken Larb with Rice Noodles

Although traditionally a warm salad, this Chicken Larb with Rice Noodles can be eaten hot, warm or at room temperature.

Ingredients

Heat oil in a wok or large frying pan over medium heat. Add chilli, garlic, ginger and kaffir lime leaves and cook, stirring, for 2 minutes or until fragrant.
Add chicken and cook over medium high heat, stirring frequently for 5 minutes or until cooked through. Stir in fish sauce.
Meanwhile pour boiling water over the noodles.
Remove from heat and add fish sauce, lime juice, coriander, mint, red onion and mix well. Taste for seasoning.
Serve on drained rice noodles with a few springs of coriander and mint.