½ bunch each fresh mint & coriander, leaves picked
½ small red onion, thinly sliced
60g Cashews, gently crushed
1 long red chili, finely sliced
1 tablespoon maple syrup
2 tablespoons fresh lime juice, plus extra wedges to serve
1 tablespoon fish sauce
2 teaspoons sesame oil
Place the chicken in a bowl and mix with lemongrass, fish sauce, maple, turmeric, olive oil and a pinch of salt and pepper.
Heat a non-stick frying pan over a medium-high heat and cook the chicken for 3 minutes each side, or until cooked through. Set aside on a plate and keep warm.
Meanwhile place the noodles in a heat-proof bowl, cover with boiling water and leave to soak for 5 minutes. Cut the noodles a few times with kitchen scissors, drain and rinse with cold water and place onto a serving platter. Top the noodles with the cucumber, lettuce, coriander and mint.
Mix all the dressing ingredients together in a bowl. Slice the chicken into big strips then gently mix into the noodles. Drizzle over the dressing and sprinkle with sliced onion, cashews and extra mint leaves.