Vietnamese-Style Lemongrass Chicken Stir Fry

You will need... (2 portions)
1 chicken breast, cut into small cubes
1 tbs lemongrass paste*
2 garlic cloves
1 red chilli
pinch salt
2 tbs rice-wine vinegar
2 tsp soy sauce
1 tsp sugar
1 tsp fish sauce
2 tbs peanut oil

200gr noodles - I used a Hokkien style even though Hokkien are Chinese, but you could use thin rice noodles if you prefer to keep to a more Authentic Viet style stir fry.
8 green beans, top & tails removed, cut into 1in lengths
1 carrot, peeled, cut into 1inch matchsticks
a few small broccoli florets
capsicum, baby corn, bamboo- whichever veggies you like really!
1/2 cup coriander and mint, washed and roughly chopped
2 large iceberg lettuce leaves
8 slices cucumber
more red chilli and coriander for garnish

Method...
1. Crush the garlic and roughly chop the chilli, mix with the lemongrass paste and rub all over the chicken, season with some salt and sprinkle a little bit of the rice vinegar over. Cover and leave in the fridge to marinate for an hour.
2. Once the chicken has marinated, heat a wok on high, add the peanut oil and just as it begins to smoke, add the chicken (be careful it will spit!), allow the chicken to brown before turning. Add the soy, remaining rice vinegar, fish sauce and sugar and bring to the boil.
3. Add the vegetables and noodles, and continue to saute on high until the vegetables just begin to soften, throw in the coriander and mint just before you turn off the heat.
4. To serve, place a lettuce leaf in a bowl, then use tongs to spoon in the stirfry. Garnish with slices of cucumber, chilli and coriander over the top.

*If you can't buy paste from your supermarket, cut 1 lemongrass stalk into slices then pound it up in a mortar and pestle to make a paste and break down the fibres.