Satay chicken noodles with shredded cavolo nero

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes

Serves: 2


300g Amoy straight to wok udon noodles

2 essential Waitrose British skinless chicken breasts, cut into 1cm slices

2 tbsp soy sauce

2 tsp ground cumin

75g essential Waitrose crunchy peanut butter

pinch dried chilli flakes

1 tbsp vegetable oil

1 large onion, cut into bite sized chunks

20g fresh root ginger, finely shredded

2 garlic cloves, thinly sliced

200g pack cavolo nero, finely shredded


1. Heat the noodles according to pack instructions and set aside. Meanwhile, toss the chicken with 1 tbsp soy sauce and 1 tsp cumin and let it sit for a minute or two. For the sauce, mix the remaining 1 tbsp soy sauce and 1 tsp cumin with the peanut butter and chilli flakes. Loosen with 5 tbsp just-boiled water.

2. Heat 1⁄2 tbsp oil in a frying pan or wok, then fry the chicken over a high heat for 3-4 minutes, until golden and just cooked through. Scoop onto a plate and set aside.

3. Keeping the heat high, add the remaining 1⁄2 tbsp oil, then fry the onion for 1 minute. Add the ginger and garlic to the pan, sizzle briefly, then tip in the cavolo nero, noodles and chicken. Turn everything over a few times in the pan using tongs. The cabbage should retain plenty of texture. Pour in the sauce, shake the pan a little, and serve immediately.