Updated: Nov 1
Recipe (makes 4 portions)
400-500g chicken breast or thigh (thinly diced)
1 red pepper (thinly sliced)
1 head of broccoli (roughly chopped into small florets)
1 lime (zest grated and the lime cut into wedges)
2 cloves of garlic (crushed)
1-2 tsp chilli flakes
2-3 spring onions (sliced)
1 small bunch of fresh coriander (roughly chopped)
2 tbsp Soy sauce
2 tbsp Ketjap manis
1.5 tbsp peanut butter
4 egg noodle nests
In a wok or large frying pan, heat some oil and cook the chicken for about 10 minutes until almost cooked through.
Add the yellow pepper, broccoli, lime zest, garlic, chilli flakes, spring onion and coriander and cook for about 4-6 minutes or until the vegetables start to soften
In a separate pan boil some water and cook the noodles as per the packet instructions (usually about 4 minutes)
In a small bowl mix together the soy sauce, ketjap manis and peanut butter and then add this to the chicken and veg. Mix and turn off the heat.
Drain the noodles and add to the chicken and veg mix - give it all a good mix and serve with lime wedges, extra chopped spring onion and coriander.