Peanut chicken noodle stir-fry

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Peanut chicken noodle stir-fry

Serves 2


30g unsalted peanuts
2 chicken fillets, cut into strips
3 tbsp satay sauce
1 tbsp vegetable oil
200g stir-fry vegetables
2 nests of egg noodles


  1. Place a large wok over a medium heat and toast the peanuts for two minutes. Transfer the peanuts to a board and chop roughly. Set aside for serving.
  2. In a bowl, toss the chicken with the satay sauce. Heat the oil in the wok and cook the chicken for 3-4 minutes per side or until completely cooked through.
  3. Add the stir-fry vegetables and cook for five minutes.
  4. Bring in a large pot of salted water to a boil and cook the noodles according to the package instructions.
  5. Drain the noodles, then add to the wok and toss to combine and coat in the sauce.
  6. Divide the stir-fry between two serving bowls and top with the toasted peanuts.

Per serving 564kcals, 20.7g fat (3.9g saturated), 42.7g carbs (3.7g sugars), 49.8g protein, 9.1g fibre, 0.301g sodium