Step 1: Place the noodles in a large heatproof bowl and cover with boiling water and set aside to soak for 5 minutes or until tender and then drain.
Step 2: Combine the tamari, lime juice and sugar in a small bowl, stirring to dissolve the sugar and then set aside.
Step 3: Spray a large wok with oil and heat over high heat and stir-fry the chicken, in 2 batches, for 2-3 minutes each batch or until golden and transfer to a plate.
Step 4: Spray the wok with a little more oil and add the onion and carrot and stir-fry for 2 minutes and then add the chilli, lemongrass, ginger and garlic and stir-fry for 1 minute or until aromatic and now add the capsicum, peas and 2 tablespoons water and stir-fry for 1 minute and finely add the zucchini and vermicelli noodles and stir-fry for 1-2 minutes or until the vegetables are nearly tender.
Step 5: Add the sauce mixture and the chicken to the wok and stir-fry for 1-2 minutes or until heated through and serve topped with fresh basil leaves.
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