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Warm noodle salad with chicken and peanut butter dressing
( 2 adults and 2 kids )
- 250 gramswholewheat noodles
- 150 gramscarrots*
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 onion
- 1 clovegarlic
- cooked chicken drumsticks
- 4 tbsppeanut butter
- 3 tbspfish sauce
- 1 lime
- 1 tbspacacia honey*
- 50 mlwater
- 50 mlolive oil
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About the recipe
Noodles are a yummy alternative to pasta. Here we've used the leftovers from our drumsticks with ratatouille in a tasty, warm noodle salad with lots of veg - and an addictive peanut butter dressing! If you haven't got any leftover chicken, just cook a chicken fillet or two. And you can easily swap out the veg for whatever you have handy.
1. Cook the noodles following the directions on the packet. When cooked, rinse with cold water. Peel the carrots, clean and rinse the bell peppers and cut both into thin strips. Cut the onion into wedges, split the layers and finely chop the garlic.
2. Pick the cooked chicken meat into strips. If you don't have leftovers, cut a chicken fillet or two into thin strips and flash fry in some olive oil.
3. Blend peanut butter, fish sauce, lime juice, acacia honey, water and olive oil in a mini chopper or food processor.
4. Flash fry onion and garlic with a bit of olive oil in a wok or deep pan - about a minute while stirring continuously. Add peppers and carrots and let cook for a few minutes on high heat, until the veggies have gotten a bit of colour but still have some crunch.
5. Mix chicken, noodles and peanut butter dressing with the veggies and serve the noodle salad in bowls with a sprinkle of herbs on top - and a bit of cashews, almonds or other nuts if you have some handy. This absolutely isn't necessary though!
Serve the noodle salad with a bit of sweet chilli sauce on top, if you fancy. You can buy it or make it yourself using our easy recipe. Peanut butter lasts longer if you store it in the fridge once opened. We recommend using the leftovers on a piece of crispbread for lunch with a dollop of jam on top.