Serves 2

• 1 Omsom Vietnamese Lemongrass BBQ Starter
• 1 lb Boneless Skinless Chicken Thighs
• 1 pack Laksa Noodles
• Handful of Cilantro Leaves
• 1-2 Carrots
• Neutral Cooking Oil
• Crushed Peanuts, or other nut of your choice for garnishing (optional)
• Soy Sauce
• Rice Wine Vinegar

Slice chicken thinly, about ½-inch thick. 

Season with ½ teaspoon each of sea salt and pepper. 

Combine chicken, 1 teaspoon oil, and Omsom starter in mixing bowl. 

Coat chicken evenly. Marinate at least 15 minutes, or overnight for bolder flavor.

Meanwhile, bring small pot of water to boil and cut carrot into matchsticks. 

On medium high, heat 1 tablespoon oil in skillet for 2 minutes. Cook chicken 3 minutes, searing one side. Stir and cook another 3 minutes, or until cooked through. Remove from pan and set aside. 

Add noodles to boiling water and cook 30 seconds, then strain and divide between 2 bowls. Lightly season noodles with soy sauce and vinegar, to taste. 

Top noodles with chicken, carrots, cilantro; and sprinkle with peanuts, if desired.