Easy peanut noodles

At a glance

Preparation time: 25 minutes

Difficulty: Easy

Serves: 1

Ingredients

• 1 chicken thigh
• 2 tablespoons soy sauce (reduced salt if available)
• ½ tablespoon sesame oil
• ½ cup of white or purple cabbage (store-bought pack or ¼ of a cabbage)*
• 1 packet instant noodles (wholemeal if available)*
• 1½ tablespoon peanut butter (no added salt if available)
• 2 teaspoon rice wine vinegar*
• 1 teaspoon sriracha or chilli sauce
• 1 teaspoon minced garlic
• 3 tablespoons hot water
• ½ bunch of broccolini*

Steps

1. Cut chicken thigh into strips and transfer to a bowl. Add 1 tablespoon of the soy sauce and the sesame oil and set aside to marinade.
2. Shred the cabbage by chopping it into strips.
3. Prepare noodles as per packet instructions. Drain noodles and set aside.
4. In a bowl, combine peanut butter, rice wine vinegar, the second tablespoon of soy sauce, chilli sauce, minced garlic and 3 tablespoons of hot water and mix with a fork or whisk until smooth. Mix the peanut sauce through the noodles.
5. Heat a frying pan over medium heat. Add marinated chicken to the pan and cook for 2-3 minutes. Add the cabbage and stir until the chicken is fully cooked then set aside.
6. Cook broccolini by adding it to a pot of boiling water for 1 minute or in the microwave for 2 mins. Drain and set aside.
7. Add cooked chicken and cabbage mixture to bowl with peanut noodles and mix well to combine.
8. Transfer to serving bowl and top with broccolini.

*Tips

• You can swap rice wine vinegar with apple cider, white wine vinegar or lemon juice.
• You can add any canned, fresh, frozen or leftover vegetables to this recipe (such as broccoli, capsicum, or spinach).
• You can check if the chicken is cooked by chopping it at the thickest part and checking if the meat is white. If it is still pink, keep cooking for longer.
• When using instant noodles, throw away the flavour sachet or buy the plain instant noodles.

Watch how to make it

videocam 1:00

With thanks to CASS Care and South Eastern Sydney Local Health District for sharing this recipe from Wok for Health.