Photo of Sticky peanut butter chicken & noodles by WW

Sticky peanut butter chicken & noodles

6 - 11
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min


Chicken breast, skinless, raw

500 g

Wholewheat Noodle Nests, dry

3 serving(s)

Spring Onions

4 medium, shredded

Carrots, raw

1 medium, peeled and sliced into ribbons


50 g, shredded

Coriander, fresh

1 tablespoons

Smooth Peanut Butter

3 tablespoons, heaped

Soy Sauce

1 tablespoons


1 teaspoons, level

Lime Juice, Fresh

45 ml

Chilli, Green or Red

1 individual, finely chopped

Root Ginger

10 g, peeled and grated


  1. Bring a pan of water to the boil. Reduce to a simmer, add the chicken, then cover and poach for 10 minutes. Remove with a slotted spoon and leave to cool slightly, then shred. Put the noodles into the same water and cook for 5 minutes, or to pack instructions. Drain and set aside.
  2. Meanwhile, make the sauce. Combine the peanut butter, soy sauce, honey, lime juice, chilli, ginger and 6 tablespoons of boiling water in a pan. Bring to a simmer, then remove from the heat and stir in the chicken and half the coriander.
  3. Divide the noodles between bowls. Top with the spring onions, carrot, spinach, the remaining coriander leaves and finally the chicken.