Lemon and soy skewered chicken

INGREDIENTS
1 stalk lemongrass, tough outer leaves
removed, finely chopped
juice of 1 lemon
1 tbsp light soy sauce
1 tsp caster sugar
salt and freshly ground black pepper
4 skinless chicken breast or thigh fillets
150g (51⁄2oz) fine rice noodles
For the dipping sauce
4 garlic cloves, grated or finely chopped
4 red chillies, deseeded and finely chopped
1 tbsp rice wine vinegar
pinch of caster sugar
juice of 1 lemon

METHOD
Put the lemongrass, lemon juice, soy sauce, and sugar in a bowl. Season with salt and pepper. Cut each chicken fillet in half lengthways, add to the lemongrass mixture, and leave to marinate while you prepare the noodles and dipping sauce.
Prepare the rice noodles according to the packet instructions, drain, and keep warm.
To make the dipping sauce, put all the ingredients, except the lemon juice, in a small pan. Add 2 tbsp water, and heat gently until the sugar has dissolved – do not boil. Allow to cool, then stir in the lemon juice.
Thread the chicken lengthways on to 8 medium skewers, allowing two for each person. Heat a ridged cast-iron grill pan or frying pan until hot. Grill the chicken for 3–4 minutes on each side until cooked through and lightly charred. Serve with the dipping sauce and the rice noodles.