Sticky peanut butter chicken and noodles
Chicken breast, skinless, raw
Blue Dragon Wholewheat Noodle Nests
4 medium, shredded
1 medium, peeled and sliced into ribbons
50 g, shredded
Smooth Peanut Butter
1 teaspoons, level
Lime Juice, Fresh
Chilli, Green or Red
1 individual, finely chopped
10 g, peeled and grated
- 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.
- 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.
- Divide the noodles between bowls. Top with the spring onions, carrot, spinach, the remaining coriander leaves and finally the chicken.