This has a Vietnamese influence and is quick and easy for a weeknight dinner.

Serves 3-4

400g lean chicken mince
1 tbs peanut oil
150g dried bean thread or rice vermicelli noodles
1 tsp crushed garlic
1 onion, sliced
1/2 tsp crushed chilli (optional)
2 tbs fish sauce
2 tbs soy sauce
2 tsp lime juice
1 tbs cornflour
2 cups frozen green baby beans
1/4 cup chopped coriander or Vietnamese mint leaves

Place noodles in a large heatproof bowl, pour boiling water over and set aside. Steam beans (I microwave them) for 2 mins or until tender and set aside.

Heat a wok, add 2 tsp of the oil and when hot, add the chicken mince. Stir constantly, making sure you break up any lumps, until browned slightly and cooked through. Tip into a bowl and set aside. Add remaining oil and cook onion and garlic, stirring for 1-2 minutes. Drain noodles, return the chicken mince to the wok with the noodles and add all remaining ingredients except coriander. Stir until the mixture boils and thickens, mix coriander through and serve.

Provide extra fish sauce and lime wedges so each person can adjust to their taste.