Satay Chicken Noodles

Step 1: To make marinade, place lemongrass and garlic in a mortar and pound with a pestle until a paste forms and then transfer to a large bowl and stir in fish sauce, oil and turmeric.

Step 2: Add chicken and turn to coat and then cover and place in fridge for at least 10 minutes to marinate.

Step 3: Preheat oven to 200C/180C fan forced.

Step 4: Line a baking tray with foil and place chicken on prepared tray and bake for 15 minutes or until almost cooked.

Step 5: Turn oven grill/broil to high and grill/broil for 10 minutes or until golden and cooked through.

Step 6: Meanwhile, cook rice vermicelli in boiling water for 2 minutes or until tender and drain and refresh under cold running water until cool and then drain and divide among serving bowls.

Step 7: To make satay dressing, place peanuts in a frying pan over medium-high heat and cook, stirring, for 3-5 minutes or until golden and then transfer to a mortar and pound with a pestle until finely ground.

Step 8: Heat oil in a saucepan over medium heat and add curry paste and cook for 1 minute or until aromatic and then stir through coconut milk and now add peanuts, peanut butter, sugar and fish sauce and simmer for about 1 minute and season to taste with more fish sauce and sugar, if desired.

Step 9: Slice chicken and place on top of vermicelli with cucumber and drizzle with satay dressing and top with extra peanuts, coriander and basil, if using.