Chicken Peanut Noodles

Chicken Peanut Noodles

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, October 1, 2017.
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with stir-fry veggies and sprouts

Ingredients

PEANUT SAUCE

  • ½ teaspoon oil, for cooking (or use spray oil)
  • ¼ brown onion, finely diced
  • Pinch of chilli flakes/powder or cayenne powder (optional)
  • 15g lemongrass paste
  • 1½ teaspoons soy sauce
  • ½ sachet peanut butter
  • ½ cup chicken stock
  • ¾ teaspoon runny honey
  • ½ teaspoon cornflour, mixed with 2 teaspoons cold water
  • Juice of ¼ lemon

CHICKEN STIR-FRY

  • 1 teaspoon oil, for cooking (or use spray oil)
  • 225g chicken breast stir-fry
  • ¼ brown onion, thinly sliced
  • ½ carrot, cut in half lengthways and thinly sliced
  • ½ head broccoli, cut into small florets and stalk roughly diced
  • ½ capsicum, core and seeds removed and thinly sliced
  • 2 tablespoons water
  • 2 teaspoons soy sauce

NOODLES AND EGGS

  • 100g vermicelli noodles
  • 1 egg
  • ¾ teaspoon soy sauce

TO SERVE

  • 1 tablespoon chopped roasted peanuts
  • 50g mung bean sprouts
  • 1½ tablespoons chopped coriander leaves and stalks
  • ½ lemon, cut into wedges

Steps

  1. Bring a full kettle to the boil. Heat oil in a small pot on low-medium heat. Cook onion, chilli/cayenne (if using) and lemongrass paste, stirring for 2-3 minutes, until soft. Add all remaining peanut sauce ingredients (except lemon juice), stir and bring to a simmer. Cook for 3 minutes, until thickened slightly. Stir through lemon juice, season and set aside.
  2. While sauce cooks, heat ½ teaspoon of the oil in a medium, non-stick fry-pan on medium-high heat. Pat chicken dry, season and stir-fry for 2-4 minutes (depending on thickness), or until just cooked through. Remove from pan and add to pot with peanut sauce. Set aside, covered. Reserve pan.
  3. While chicken is stir-frying, place noodles in a medium, heat-proof bowl and cover with boiling water. Leave to soak for 4 minutes, until tender, then drain. Use kitchen scissors to snip in a few places. Set aside half the noodles as you will only need half for this meal.
  4. Return reserved pan to medium-high heat with remaining oil and stir-fry onion for 1-2 minutes, until soft. Add carrot, broccoli, capsicum, water and soy sauce and stir-fry for 3-4 minutes, until veggies are tender. While veggies cook, whisk egg and soy sauce together in a small bowl.
  5. Reduce heat to low-medium. Push veggies to one side and add whisked egg. Leave to partially set for 2 minutes then mix through veggies, until set. Remove pan from heat. Season to taste.
  6. TO SERVE place noodles, stir-fry veggies and chicken and peanut sauce into bowls. Top with peanuts, mung bean sprouts, coriander and a wedge of lemon.

Nutritional Information

Energy 1790 kj
428 kcal
Protein 37.8g
Carbohydrate 31.5g
Fat 15.9g