2 teaspoons sesame oil
2 small chicken breasts
100g rice-stick noodles
½ red capsicum, seeded and sliced
2 green onions, sliced
½ cup coriander leaves
1½ tablespoons fish sauce
1½ tablespoons lime juice
1½ tablespoons brown sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a non-stick frying pan over medium heat. Add chicken and cook for 4 minutes each side, until cooked through. Cool, then shred.
As chicken cooks, put noodles in a heatproof bowl and cover with boiling water. Allow to stand for six minutes then drain.
To make dressing, combine fish sauce, lime juice and sugar. Stir until sugar has dissolved.
To serve, toss together chicken, noodles, capsicum, onions, coriander and dressing.