- Boil the rice noodles for 5-6 minutes or according to the instructions on the package. Drain and set aside.
- In a deep frying pan or wok, heat the oil and sauté the chicken over high heat for 3-4 minutes until golden brown.
- Place everything in a bowl and add the rice vinegar, soy sauce and 𝐒𝐰𝐞𝐞𝐞𝐭 𝐂𝐡𝐢𝐥𝐢 𝐎𝐫𝐢𝐞𝐧𝐭𝐚𝐥 𝐄𝐱𝐩𝐫𝐞𝐬𝐬, mixing well.
- Add the colorful peppers and the bamboo shoots
- Add the Oriental Express coconut cream (2 tablespoons)
- Serve sprinkled with fresh coriander and the chopped nori 𝐎𝐫𝐢𝐞𝐧𝐭𝐚𝐥 𝐄𝐱𝐩𝐫𝐞𝐬𝐬𝐬
