|15.00 ml||sesame oil|
|4.00||chicken breast fillets — cut in 3|
|3.00||garlic — cloves|
|500.00 ml||coconut milk|
|500.00 ml||stock — chicken|
|250.00 ml||fresh coriander — chopped|
|250.00 ml||fresh mint — chopped|
|125.00 ml||fresh basil — chopped|
|1.00||cucumber — julienned|
|300.00 g||noodles — glass variety|
|250.00 ml||cashew nuts — roasted|
|15.00 ml||fish sauce|
Heat the oil in a large frying pan or wok, toss in the chicken and cook until lightly browned on all sides.
Bash the garlic, chillies and ginger in a pestle and mortar.
Add the chilli mixture to the chicken with the coconut milk and the stock.
Poach for two minutes and then add the herbs.
Toss in the cucumber and noodles.
Ladle into bowls, sprinkle with cashew nuts and stir in a little fish sauce.