Lemon Grass Chicken With Chili Dipping Sauce

1. 1

   Cut each stalk of lemon grass 4 inches from the root end; discard tops. Peel away tough outer layers. Split lemon grass in half, remove V-shaped core and discard. Chop remaining lemon grass finely.

2. 2

   Place noodles in a medium bowl and cover with boiling water. Let stand until tender; drain. Rinse under cold water; drain.

3. 3

   Meanwhile, for the dipping sauce, place sugar and 1/2 cup water in a small saucepan on low heat. Cook, stirring, until sugar dissolves. Bring to a boil on high heat. Reduce heat to low and simmer 2 mins or until sauce thickens slightly. Remove from heat; add vinegar and chili pepper.

4. 4

   Heat 2 tsp of the oil in a wok or large skillet on high heat. Stir-fry chicken, in batches, until browned and cooked through. Return chicken to the wok. Add the remaining oil, lemon grass and garlic. Cook 1 min, or until fragrant and softened. Add fish sauce; toss to coat chicken in sauce.

5. 5

   Divide noodles among serving bowls. Top with lettuce, carrot, cucumber and chicken. Sprinkle with peanuts and radish. Serve with dipping sauce.

* Per serving · 4 servings · Values may vary.