Spicy peanut noodles with chicken & water chestnuts

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olive magazine

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1. 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

http://www.bbcgoodfood.com/recipes/4108/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

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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