We’ve been looking at some travel packages to exotic island destinations. Mauritius, Seychelles, Maldives, Zanzibar… Should we expect a stereotypical holiday with busty babes and He-Man wannabes lazing in the sun with refreshing cocktails after being crowned king and queen of water sports? Because I just want some sun (not coping very well with winter), no responsibilities and a bit of privacy – even if it’s only for a week.
We are also checking out Thailand, which apparently is absolutely amazing and dirt cheap. So many choices though: Bangkok, Phi Phi Islands or the Luang Prabang Forests? Since Thailand is in Asia, I decided on noodles to help get our thinking caps on. My favourite trilogy of flavours comes out in this dish: garlic, lemon and chilli, and when paired with chicken and noodles you can expect an absolute sensation.
*Note to self: learn to eat noodles with chopsticks.
100 g vermicelli noodles, cooked according to packet instructions
4 chicken breast fillets, cut into bite sized cubes
Juice of 1 lemon
4 small chillies, finely chopped
3 teaspoons garlic
200 g white cabbage, roughly chopped
4 tablespoons soy sauce
3 spring onions, finely chopped
1. Fry the garlic and chilli in a splash of olive oil. Add the chicken and fry until it’s almost done.
2. Add the cabbage and stir-fry for about 10 minutes.
3. Add the noodles, lemon juice, soy sauce and spring onion. Fry for another 10 minutes.
4. Serve hot and garnish with spring onions.