Peanut Butter Noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- Straight to Wok Noodles (300g)
- Oil
- Lime Juice (1 lime or 2-4 tbsp)
- Soy Sauce (2-4 tbsp)
- 1 Chicken Stock Cube
- Hot Chilli Powder (1-2 tsp)
- Peanut Butter (1-2 tbsp)
- Spring Onion (2-4)
- Coriander (a bunch)
Optional
- Straight to Wok Noodles (300g)
- Oil
- Lime Juice (1 lime or 2-4 tbsp)
- Soy Sauce (2-4 tbsp)
- 1 Chicken Stock Cube
- Hot Chilli Powder (1-2 tsp)
- Peanut Butter (1-2 tbsp)
- Spring Onion (2-4)
- Coriander (a bunch)
- Chicken breast
- Stir-Fry Vegetables
Method
- STEP 1Add a splash of oil, the lime juice, soy sauce, chilli powder, chicken stock cube and peanut butter to a frying pan. Pour in some boiling water and mix to create a sauce. Don't worry about how much water you add, if will reduce down.
- STEP 2Slice the spring onions and finely chop the coriander. If you are using chicken, cut the chicken into bite-sized pieces. If you are using stir-fry vegetables, prep them now.
- STEP 3Heat the sauce on the hob. If using chicken, add the chicken now so it absorbs the flavour while cooking and doesn't dry out.
- STEP 4Once the chicken is cooked, add the noodles, most of the spring onions and coriander (save the rest for later). If you are using stir-fry veg, add them now. Cook the noodles for as long as the packet recommends, leave the sauce to reduce to your preference if needed.
- STEP 5To serve, put the noodles in a preheated dish and sprinkle the remaining spring onions and coriander over the top.
