About this recipe:Boil some Asian noodles, whip up a quick spicy peanut sauce and you'll have a delicious dinner in no time. Use leftover chicken from a Sunday roast or buy a ready cooked chicken from the supermarket on your way home from work.
300g udon noodles (such as Amoy Straight to Wok)
120ml chicken stock
1 1/2 tablespoons fresh root ginger, minced
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons chilli oil
3 cloves garlic, minced
Meat from ready cooked rotisserie chicken
1 red pepper, thinly sliced
2 or 3 spring onions, chopped
35g peanuts, chopped
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Method Prep:20min › Cook:10min › Ready in:30min
Bring a large pot with lightly salted water to a rolling boil. Drop the noodles in a few at a time and return to the boil. Cook uncovered, stirring occasionally, until the noodles are cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
While the noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chilli oil and garlic in a saucepan over medium-high heat. Bring to the boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with spring onions, chopped peanuts and fresh coriander leaves to serve.