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Bang bang chicken
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100g crunchy peanut butter
1 tsp sesame oil
Juice of 1 lemon
2 tbsp light soy sauce
250g pack Clearspring Organic Brown
Rice Udon Noodles
2 tsp sesame oil
50g radishes, thinly sliced
1 bunch salad onions, sliced
1 red chilli, finely chopped250g roast chicken breast, thinly shredded
1. To make the dressing, mix the peanut butter with the remaining ingredients and 2 tbsp water.
2. Cook the noodles in boiling water for 6-8 minutes until tender, drain and cool under cold water. Place in a large bowl and toss in 2 tsp sesame oil. Halve the cucumber and scoop out the seeds with a teaspoon, thinly slice and toss into the noodles with the radishes, salad onions and chilli.
3. Toss in half the dressing and arrange on a serving plate. Top with the chicken and drizzle over the remaining dressing.
Put out any chilli heat with this Asian lager-style beer, Asahi.
Typical values per serving:
Phillip Schofield recommends St Stefanus Blonde Belgian beer
This recipe was first published in Wed Jan 18 13:53:00 GMT 2012.