Serve 2
Cook in 18 minutes
Ingredients
100 g fine rice noodles
2 x 120 g skinless free-range chicken breasts
groundnut oil
4 spring onions
½ a Chinese cabbage , (150g)
200 g sugar snap peas
½–1 fresh red chilli
2 limes
1 tablespoon low-salt soy sauce
1 tablespoon peanut butter
2 tablespoons natural yoghurt
2 cm piece of ginger
2 teaspoons sesame seeds
Method
- Put a griddle pan on a high heat.
- In a bowl, cover the noodles with boiling kettle water to rehydrate them.
- Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Rub with 1 teaspoon of groundnut oil and a small pinch of sea salt and black pepper, then griddle for 8 minutes, or until golden and cooked through, turning halfway.
- Trim the spring onions and rattle them through the finest slicer on your food processor, followed by the Chinese cabbage, sugar snap peas and chilli.
- Dress with the juice of 1 lime and the soy sauce. In a small bowl, mix the peanut butter with the yoghurt and the juice of the remaining lime, peel and finely grate in the ginger, mix again, taste, and season to perfection.
- Remove the chicken to a board and slice, lightly toasting the sesame seeds in the residual heat of the griddle pan and sprinkling them over the chicken before serving.
- Drain the noodles, divide between your plates with the chicken, slaw and peanut sauce, mix it all up and tuck on in.
