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Simple satay chicken noodles
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2 tsp sunflower oil
350g pack essential Waitrose British Chicken Mini Breast Fillets
1 Chinese leaf lettuce, cut into 2cm wide slices
2 x 150g pack Amoy Straight to Wok Medium Noodles
1 red onion, thinly sliced
2 x 120g packs Amoy Stir Fry Sauce Peanut Satay
2 tbsp fresh coriander leaves
2 tbsp dry roasted peanuts, roughly chopped
1 lime, cut into wedges, and100g pack Waitrose Crisp & Spicy Indonesian Cracker
Mix, to serve
1. Heat the oil in a wok and stir-fry the chicken for 5 minutes.
2. Add the lettuce, noodles and red onion and cook for a further 5 minutes until the lettuce has wilted and the chicken is cooked through with no pink meat. Add the sauce and cook for 1-2 minutes until piping hot.
3. Divide between 4 plates, scatter over the coriander and peanuts and serve with the lime wedges and crackers.
Boost the vegetable content of this delicious stir-fry by adding thinly sliced carrots, shredded mangetout or beansprouts in with the noodles.
Typical values per serving:
5.7g fibre, 30.4g protein
This recipe was first published in January 2014.