This is an adaptation of a recipe I saw in the Mail on Sunday in a feature on how to beat heart disease. The original recipe was for a cold salad but as it’s only February I have tweaked it into a comforting stir-fry.
Chicken peanut noodles
- 2 nests brown vermicelli noodles
- 1 tbsp unsweetened peanut butter
- 1 tsp low salt soy sauce
- 1 tsp extra virgin olive oil
- 1 tsp white wine vinegar
- 1 carrot coarsley grated of julienned
- 250g mushrooms sliced
- 2 handfuls spinach
- 1 cooked chicken breast shredded
- 2 spring onions finely sliced
- Roast the chicken breast for 15-20 minutes on 160 Fan. I add 1/2" water to the baking tray to keep the chicken moist.
- Whilst the chicken cools make the dressing. Whisk the peanut butter, soy sauce, vinegar and olive oil together. Add a tbsp. of water to loosen it and grind in some black pepper.
- Cook the noodles according to the packet instructions.
- Shred the chicken.
- Stir fry the carrot and mushrooms for 2-3 minutes. (I dry fry the veggies in a non-stick wok so no more oil required.) Add the chicken and the dressing to warm through. Either add the spinach to wilt down or serve on the side of the dish.
- Drain the noodles and divide between 2 plates and top with the chicken and veggies. Sprinkle on the spring onions.
- You could add some chopped toasted peanuts for a bit of crunch.