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Bang bang chicken noodles
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75g frozen soya beans
4 tbsp essential Waitrose crunchy peanut butter
2 tbsp light soy sauce
1 essential Waitrose lime, juice
½ tbsp toasted sesame oil
½ tbsp essential Waitrose sunflower oil
4 essential Waitrose British chicken thigh fillets, thinly sliced
1 red chilli, sliced
300g essential Waitrose vegetable stir fry
300g ready-cooked rice noodles
1. Boil the soya beans in water for 2 minutes, drain, refresh in cold water and set aside. Mix 1 tbsp water into the peanut butter, then stir in the soy sauce, lime juice and sesame oil. Set aside.
2. Heat the sunfl ower oil in a wok over a high heat until smoking, then add the chicken and stir-fry for 3 minutes until browned. Toss in the chilli and the vegetable stir fry, then cook for 1 minute more.
3. Add the rice noodles and soya beans to the wok and stir-fry for 1 minute, then gently fold in the peanut sauce until everything is warmed through. Serve immediately with lime wedges and extra soy sauce, if liked.
Typical values per serving:
This recipe was first published in October 2011.
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