RICE NOODLES WITH CHICKEN AND LAP CHEONG

I like to have rice noodles once a week. I'm not addicted. I don't have a physiological need for them. I just like them, the slippery smoothness of them, the way the slither down my gullet. More often than not I'll cook them with either chicken or prawns. Sometimes both. Sometimes with the addition of another meat. In this case, fine slices of Chinese sausage.

The usual suspects as far as flavourings - garlic, soy sauce, chilli bean paste, ginger, fried eschalot, fish sauce, sugar, fresh chilli, coriander leaves and ground roasted rice.

RICE NOODLES WITH CHICKEN AND LAP CHEONG