1 red chilli, seeded and finely sliced
2 garlic cloves, crushed
1 tbsp ginger, grated
2 tbsp soy sauce
juice of 1 lime
2 tbsp olive oil
Course sea salt
1-2 large skinless chicken breasts
1 red pepper, finely sliced
2 handfuls of greens, (e.g. bok choy), finely shredded
2 julienned carrots
8 spring onions, chopped
1 bunch of fresh coriander leaves
200g dried egg noodles
Chopped peanuts to serve
Slice chicken breast and season with salt and pepper.
Cook the noodles according to instructions. Drain and run under cold water, add a splash of oil to prevent noodles sticking.
In the mean time, heat pan on medium-high with oil, cook chicken through. Once chicken is cooked, add pepper, bok choy, carrots and spring onions. Toss in pan and add noodles to mixture.
In a food processor or bowl, whizz together chilli, garlic, ginger, lime juice and olive oil with 2 tablespoons of water.
4. To serve
Toss together the noodle mixture and dressing in a large bowl. Sprinkle with chopped peanuts and you are ready to enjoy!
Wow! We bought super yummy steaks from the Clarks butchers which were delicious and this was a very luxurious way to serve them. Very Satisfied - Ponsonby