Spicy peanut noodles with chicken & water chestnuts
An Asian-inspired salad full of crunch and flavour thanks to the addition of peanuts and water chestnuts
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins
- Cook the noodles until just tender, drain and tip into a large bowl. Whisk the dressing ingredients with 2 tbsp water, pour most over the warm noodles and mix well. When cool, add the water chestnuts, cucumber, chicken and spring onions. Serve with the remaining dressing on the side.
Know-how
Bart tamarind paste is sold in most major supermarkets in the Asian or spices section.
Per serving
647 kcalories, protein 49.4g, carbohydrate 69.7g, fat 20.9 g, saturated fat 3.8g, fibre 2.8g, salt 0 g
Recipe from olive magazine, February 2007.
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Ingredients
- 200g fine egg noodles
- 200g tin of water chestnuts , drained and sliced
- 1 small cucumber , sliced
- 4 cooked chicken breasts , or ½ cooked chicken, shredded
- 1 bunch of spring onions , chopped
PEANUT DRESSING
- 4 tbsp roasted peanuts , chopped
- 1 garlic clove , chopped
- 2 tbsp sesame oil
- 3 tbsp soft brown sugar
- 1 tbsp soy sauce
- 100g jar of tamarind paste
- 1 tbsp (any kind) chilli paste or 1 small red chilli chopped
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8
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins
Ingredients
- 200g fine egg noodles
- 200g tin of water chestnuts , drained and sliced
- 1 small cucumber , sliced
- 4 cooked chicken breasts , or ½ cooked chicken, shredded
- 1 bunch of spring onions , chopped
PEANUT DRESSING
- 4 tbsp roasted peanuts , chopped
- 1 garlic clove , chopped
- 2 tbsp sesame oil
- 3 tbsp soft brown sugar
- 1 tbsp soy sauce
- 100g jar of tamarind paste
- 1 tbsp (any kind) chilli paste or 1 small red chilli chopped
Per serving
647 kcalories, protein 49.4g, carbohydrate 69.7g, fat 20.9 g, saturated fat 3.8g, fibre 2.8g, salt 0 g
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