Noodles With Five Spice Chicken And Mango - cooking recipe

Ingredients

2 (8 oz) chicken breasts, finely sliced
2 tsp Chinese five spice powder
1 tbsp peanut oil
1/3 cup macadamias, chopped
4 oz packet rice vermicelli noodles, cooked, drained
7 oz bean sprouts
1 bunch cilantro, leaves picked
1 bunch mint, leaves picked
1 None mango, seeded, peeled, thinly sliced
4 None green onions, thinly sliced
None None Dressing
2 tbsp lime juice
1 tbsp brown sugar
1 tbsp fish sauce
1 clove garlic, crushed
1 None birdseye chili, finely chopped

Preparation

In a shallow bowl, toss chicken and spice together to coat.
Heat oil in large frying pan or wok on high. Stir-fry chicken, in 2 batches, 1-2 minutes each batch, until lightly golden and just cooked through.
Add macadamias to wok and stir-fry 1-2 minutes, tossing occasionally, until lightly toasted.
To make dressing, in a small bowl, whisk all ingredients together until sugar dissolves.
In a large bowl, combine noodles, sprouts, herbs, mango, onion and nuts. Drizzle with half dressing and toss to coat. Top with chicken. Drizzle with remaining dressing. Serve.