Chicken peanut noodles
Preparation time: 10 minutes
Cooking time: 10 minutes
2 tbsp vegetable oil
200g (7oz) tenderstem brocoli, stems cut in half
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
½ bunch spring onions, sliced
200g (7oz) leftover cooked chicken, chopped
1-2 garlic cloves, crushed
1 red chilli (optional)
2cm (1-inch) piece fresh root ginger, grated (optional)
2 tbsp crunchy peanut butter
2 tbsp soy sauce
250g (9oz or 4 blocks) dried egg noodles, cooked according to packet instructions
1 In a wok or large frying pan, heat the oil until hot. Stir fry the broccoli, red and yellow peppers and spring onions over a high heat for about 3 minutes, or until they start to soften a little.
2 Add the cooked chicken, garlic, chilli and ginger and fry for a further 2 minutes.
In a small bowl, mix the peanut butter and soy sauce together, then pour into the wok, stirring well to coat everything.
3 Stir through the cooked noodles and serve immediately.
Recipe and image courtesy of www.tenderstem.co.uk