Chicken Satay Noodles
400g chicken or turkey breast, cut into strips
2 tbsp soy sauce
1tsp cornflour
375g straight to wok noodles
2tsp rapespeed oil
6 spring onions, thinly sliced
3 tbsp peanut butter
2tbsp sweet chilli sauce
1 x 400ml tin reduced fat coconut milk
100 sugar snap peas
150g mixed frozen beans & peas
100 frozen sweetcorn
1 lime, juice only
1 carrot, shaved into long slices
75g baby spinach leaves
2 tbsp roughly chopped cashew nuts
2 tbsp chopped fresh coriander
Serves 4
1. Put the chicken in a bowl, add the soy sauce & cornflour and mix well. Cover and set aside for a few moments.
2. Heat a wok until hot, add the oil and spring onions and stir fry for 1 minute or until softened. Add any other fresh veg (hardest first) and stir fry until starting to soften.
3. Add the peanut butter, sweet chilli sauce and coconut milk and stir until combined. Bring to a simmer, then add the marinated chicken and poach for 4 minutes, or until cooked through.
4. Add the sugar snaps and simmer for a further 2 minutes, then add the frozen peas, beans and sweetcorn.
5. Bring back to the boil, stir in the lime luice (and chilli flakes if you like it hot!).
6. Stir in the noodles and heat for 1-2 minutes.
7. Stir in the spinach and carrot shavings and remove from the heat. The heat will wilt the spinach down. Stir a couple of times.
8. Serve in bowls, garnished with the cashews and coriander.
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