Ingredients
- 3 tbsp crunchy peanut butter
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 300g noodles
- thumb-sized bit of fresh ginger peeled and chopped
- 1tbsp oil
- 300g stir fry veg (mange tout, sugar snap peas, tenderstem broccoli, bean sprouts etc.)
- handful of cooked chicken
- handful basil
- 25g roasted peanuts (optional)
Method
- Mix PB, chilli sauce, soy sauce and 100ml boiling water in a bowl to make the paste.
- Cook noodles according to packet instructions.
- Stir-fry ginger and veg
- Add noodles and chicken.
- Once hot, push the chicken, veg and noodles to one side.
- Pour the sauce in on the other side.
- Bring to boil
- Mix and serve
Note: If using uncooked chicken, cook the chicken and drain off excess liquid before adding the ginger and veg