Chicken larb platter

Method

• Step 1
  Make Chilli Lime Dressing; Place sugar and boiling water in a heatproof screw-top jar. Secure lid. Shake until sugar dissolves. Remove lid. Add lime juice, fish sauce and chilli sauce. Secure lid. Shake until combined. Set aside until required.
• Step 2
  Cook noodles following packet directions. Drain. Transfer to a bowl. Add 2 teaspoons oil. Toss well to coat. Cover to keep warm.
• Step 3
  Heat a wok over high heat. Add 1/2 of the remaining oil. Swirl to coat. Stir-fry mince, in 3 batches, breaking up lumps with a wooden spoon, for 3 to 5 minutes or until browned and just cooked through. Transfer to a bowl.
• Step 4
  Heat remaining oil in wok. Swirl to coat. Add lemongrass, garlic and ginger. Stir-fry for 1 minute or until fragrant. Return mince to wok. Stir-fry to combine. Add kecap manis and 1/2 the dressing. Stir-fry for 1 to 2 minutes or until mixture thickens slightly. Add noodles and toss. Remove from heat.

• Step 5
  To serve, add lettuce and basil to larb. Toss to combine. Transfer to a serving platter. Drizzle with remaining dressing. Sprinkle with peanuts and extra basil. Serve with lime wedges.