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Chicken Satay Noodles

Chicken Satay Noodles

Serves 2 (each serving contains approximately 528 kcal)
Suitable for vegetarians if an alternative to chicken fillets is used.

Peanut butter is included in this recipe as peanuts contain magnesium which helps with bone health and nerve and muscle function.

Ingredients

2 nests wholewheat noodles (100g)
1 shallot (35g)
1 tbsp olive or rapeseed oil (15g)
2 skinless chicken fillets (250g)*
1 bell pepper (150g)
1 garlic clove (4g)
50g mangetout
1 ½ tbsp peanut butter (100% nuts) (25g)

*Suitable vegetarian alternatives for chicken fillets are:
260g tofu
415g mycoprotein such as Quorn chicken style pieces
335g chickpeas, drained and rinsed

The Method

Add the noodles to a saucepan and cover with boiling water, then reduce the heat
and simmer for 2-3 minutes or according to packet instructions until soft but have a
slight chew. Drain and set aside until needed.

Meanwhile, heat a large non-stick frying pan over a medium heat. Peel the shallot,
then cut in half and thinly slice. Add the oil to the pan and then sauté the shallot for
1-2 minutes until softened. Cut the chicken into bite-sized chunks and then add to
the shallot and sauté for another 5-6 minutes or until chicken has lightly browned.

Remove the core from the pepper and then cut into thin slices. Peel and mince the
garlic. Add both to the chicken with the mangetout and sauté 2-3 minutes. Spoon in
the peanut butter, stirring until melted. Finally fold in the cooked noodles until evenly
combined. Divide among bowls to serve.
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