Spicy Peanut Noodles with Shredded Chicken
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 2 limes ((juice and zest))
- • 1 tbsp olive oil
- • 1 tsp smoked paprika
- • salt and freshly ground black pepper, (to taste)
- • 500 g chicken breast
- • 2 tbsp peanut butter
- • 2 tbsp dark soy sauce
- • 2 tsp chilli flakes
- • 2 tsp honey
- • 1 garlic clove, (peeled and crushed)
- • 1 tsp rice wine vinegar
- • 1 tsp sesame oil
- • 5 spring onions, trimmed and finely chopped
- • 1 tbsp sesame seeds
- • 200 g rice noodles
- • 1 medium red pepper, (deseeded and finely sliced)
Preparation Steps
Preheat the oven to 200ºC.
Add the juice and zest of one lime to a mixing bowl with the olive oil, paprika, and a pinch of salt and pepper. Give everything a good whisk together to make a tasty marinade, then brush it all over the chicken breasts so they’re nicely coated. Place each chicken breast onto a sheet of foil, bring the sides up and seal into a parcel. Pop the parcels onto a baking tray and bake in the oven for 20 to 30 minutes, until cooked through.
Add the peanut butter to a bowl along with the lime juice and zest, soy sauce, chilli flakes, honey, garlic, rice vinegar, sesame oil, half of the sesame seeds, and half of the chopped spring onions. Give everything a good whisk together until you’ve got a smooth, creamy sauce.
Cook the noodles according to packet instructions, reserving a few spoonfuls of the cooking water before draining.
Add a splash of the noodle water to the peanut sauce to loosen it up, then tip in the noodles and give everything a good toss until they’re nicely coated. Stir through the sliced red pepper and remaining spring onions, making sure everything is mixed together, then set aside ready to serve.
Once the chicken has cooked, unwrap from the foil and place onto a plate. Using two forks, shred or 'pull' the chicken breasts. Add a few spoonfuls of the cooking juices to moisten the chicken, then mix through.
Add the shredded chicken to the noodle salad and give everything a good toss together until it’s evenly mixed through. Serve up the noodles with the remaining sesame seeds sprinkled over the top and a wedge of lime on the side if you fancy a little extra zing.