- 2 chicken breasts
- 4 courgettes
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 4 carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 spring onions, finely sliced on an angle (save a few green parts to sprinkle on top)
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 150g beansprouts
The two most common beansprouts are the green-capped mung bean…
- 180g frozen soya or edamame beans, defrosted
- 4 tbsp smooth peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 3 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 3 tbsp sweet chilli sauce
- 2 tbsp sesame oil
- zest and juice 1 lime
The same shape, but smaller than…
- 50g honey-roasted peanuts, bashed with a rolling pin
- 1 red chilli, thinly sliced (optional)
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
Bring a large pan of seasoned water to a simmer, add the chicken breasts and lower the heat to a gentle simmer. Poach for 8-10 mins or until the chicken is cooked through – test by cutting in half through the thickest part. Transfer to a plate to cool down while you prepare the noodles.
Using a spiralizer fitted with the thicker noodle setting (or a julienne peeler), turn the courgettes and carrots into curly noodles. Tip them into a bowl with the spring onions, beansprouts and soya beans.
In another bowl, mash the peanut butter and soy sauce together to loosen the peanut butter, then whisk in the chilli sauce, sesame oil, lime zest and juice, and 1 tbsp water. When the chicken is cool enough to handle, use two forks to shred it. Add to the vegetables, drizzle over the dressing and gently toss everything together until well coated. Transfer to a platter and scatter over the peanuts and chilli (if using). Leftovers will make a great packed lunch.