These saucy, nutty noodles are the perfect midweek meal.
Minimal fuss is all you want from a midweek meal. Get in from work, pop the kettle on, take your pan out, and eat within 15 minutes. Then roll on the evening.
This yummy, peanutty sauce is sure to tickle your tastebuds — we won’t be surprised if you add it to all your stir fries from now on.
Creamy Peanut Chicken Noodles
- Serves 4 people
- 4 ggg noodle nests
- 400 g diced chicken breast
- 200 g broccoli
- 200 g carrot
- 2 tbsp sweet chilli
- 1 tbsp soy sauce
- 1 tbsp honey
- 60 g peanut butter
- 1 tsp garlic salt
- Sprinkle chopped cashews to serve
- Sprinkle sesame seeds to serve
Add the noodle nests to a pan and cover with boiling water. Leave to cook for five minutes.
Spray your frying pan or wok with no-stick low-calorie spray. Add the chicken to the pan, season, and fry until the chicken is cooked through. Add chopped carrots and broccoli to the pan and sprinkle with garlic salt.
In a separate bowl, combine your sweet chilli, honey, soy sauce and peanut butter. Add this sauce to the pan, and stir through with a splash of water to loosen the sauce.
Add the drained noodles and mix it all up.
Portion it out into your favourite bowl, topping with chopped cashews and sesame seeds.
Amount per serving