About this recipe:Red pepper, spring onions and bean sprouts are tossed with strips of cooked chicken and noodles, then dressed with an Asian-inspired blend of peanut butter, soy sauce, chicken stock and fresh ginger.
225g (8 oz) Chinese noodles
1 1/2 tablespoons vegetable oil, divided
1 red pepper, julienned
4 spring onions, chopped
60g (2 oz) fresh beansprouts
500g (1 lb) chicken breast fillets, cut into cubes
140g (5 oz) smooth peanut butter
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
110ml (4 fl oz) chicken stock
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Method Prep:10min › Cook:15min › Ready in:25min
Cook pasta according to packet instructions.
Sauté red pepper, spring onion and beansprouts in 1 tablespoon oil until tender yet still crunchy. Set aside.
Sauté chicken in the same pan, adding remaining oil if needed. When chicken is done and juices run clear, set aside.
Mix peanut butter, soy sauce and ginger in a large saucepan over medium low heat. Add chicken stock. Add pasta, sautéed vegetables and chicken. Toss to coat all ingredients. Serve immediately.
Wonderful recipe, wonderful flavours. I did add a couple of chillis and a clove of garlic, just because I thought it would spice it up a little. Highly recommend it, however, with the above measurements, it would barely feed three people, let alone six! - 03 Jan 2010