The addition of peanut butter ensures you get a really lovely, sticky sweet taste, but the ginger and chilli kick ensure that you aren't eating dessert for your main course. Plus there is a lot going on texturally too - the noodles are dense, the chicken moist, whilst the peanuts and the spring onions provide a fresh bite and crunch. Pretty perfect I think.
Sticky peanut, chili and ginger chicken noodles
4 chicken breasts
2 packs fresh noodles (about 400g each)
3 tbsp peanut butter
3 tbsp soy sauce
2 tbsp honey
1 1/2 tbsp chopped ginger
1 tbsp chopped garlic
3 chopped chillies (plus more for garnish)
1 chicken stock cube
3 spring onions
handful of peanuts
1. Chop up everything and put the kettle on, and start warming up a saucepan.
2. Put the chopped chicken in to brown for about 5 minutes.
3. When the kettle is boiled, add the chicken stock cube to 100ml boiling water and stir until dissolved. Add the chopped chilli, ginger, peanut butter, honey and soy sauce
4. Pour over the chicken and, once starting to boil, turn down to a simmer
5. Simmer for about 5 minutes until the peanut butter melts, and then add the noodles.
6. Mix the noodles until they're coated in the sauce and cook for about 3-5 minutes until they're hot.
7. Plate the noodles and top with peanuts, chopped spring onions and chopped chillies.
This is a really yummy dinner and not expensive or difficult to make. Definitely worth a try!