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    Satay chicken noodles with shredded cavolo nero

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    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.

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