Ingredients
1 orange capsicum
2 spring onions, chopped
2 tbsp fish sauce
2 limes, zest & juice
2 tbsp runny honey
½ tsp SIDS CRAZY LEMON
2 tbsp EV olive oil
½ tsp sesame oil
1 small red onion, peeled
1 mango
1 tbsp rice bran oil
2 boneless chicken breasts
150 g egg noodles
Directions
Deseed capsicum and cut into fine strips. Place in a mixing bowl with fish sauce, lime zest & juice, honey, SIDS CRAZY LEMON, olive oil and sesame oil.
Slice red onion in half through its length then slice thinly along its grain.
Cut the cheeks off the mango, cut away the skin, slice the fruit thinly then add it to the bowl along with the onion.
Heat rice bran oil in a frypan. Slice each chicken breast in half lengthways to 4 thin fillets. Panfry for 5-6 minutes until golden brown on both sides and cooked through.
Meanwhile, cook egg noodles in plenty of salted water for 6 minutes to al denté then drain. Toss in a little oil to stop sticking.
Slice chicken into strips then toss with the noodles and vegetables in the bowl then serve.
Hint: you can use papaya instead of mango. Halve it, deseed it then shave it with a peeler for a Thai style flavour.
