4 x 250g chicken breast fillets
440g packet wok-ready thin rice noodles
2 bunches broccolini, trimmed, cut into 18cm lengths
1 bunch green spring onions, trimmed, cut into 18cm lengths
1/3 cup soy sauce
1/3 cup sweet chilli sauce
Fresh coriander sprigs, to serve
Cut four sheets of baking paper into 30cm x 40cm rectangles.
Cut three diagonal slits about 1cm deep, across the top of each fillet.
Divide noodles evenly down the centre of each sheet of baking paper. Top with broccolini and onions, then chicken.
Combine sauces and 2 teaspoons water in small jug. Drizzle half the sauce mixture evenly over chicken, reserving remaining for serving.
Fold one long side of paper over the other, then tightly fold ends under to enclose filling. Place parcels on a large oven tray.
Cook in a hot oven (200C) for 25 minutes, or until chicken is cooked through. Remove. Stand parcels for 5 minutes. Unwrap and transfer to serving plates.
Serve drizzled with reserved sauce mixture. Top with coriander.