Name: Sticky peanut butter chicken and noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 500 g Chicken breast, skinless, raw; 150 g Blue Dragon Wholewheat Noodle Nests; 4 medium Spring Onions shredded; 1 medium Carrots, raw peeled and sliced into ribbons; 50 g Spinach shredded; 1 tablespoons Coriander, fresh; 3 tablespoons Smooth Peanut Butter; 1 tablespoons Soy Sauce; 1 teaspoons, level Honey; 45 ml Lime Juice, Fresh; 1 individual Chilli, Green or Red finely chopped; 10 g Root Ginger peeled and grated

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Ingredients

Chicken breast, skinless, raw

500 g

Blue Dragon Wholewheat Noodle Nests

150 g

Spring Onions

4 medium, shredded

Carrots, raw

1 medium, peeled and sliced into ribbons

Spinach

50 g, shredded

Coriander, fresh

1 tablespoons

Smooth Peanut Butter

3 tablespoons

Soy Sauce

1 tablespoons

Honey

1 teaspoons, level

Lime Juice, Fresh

45 ml

Chilli, Green or Red

1 individual, finely chopped

Root Ginger

10 g, peeled and grated

Instructions

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.

Sticky peanut butter chicken and noodles

Ingredients

Instructions

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