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Chicken noodle stir-fry
With tenderstem broccoli & toasted peanuts
Chicken noodle stir-fry
Serves 2
Cooks In16 minutes
DifficultySuper easy
Nutrition per serving
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Ingredients
- 30 g unsalted peanuts
- 2 x 120 g free-range skinless chicken breasts
- 2 tablespoons black bean sauce
- 150 g medium free-range egg noodles
- 200 g tenderstem broccoli
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Method
- Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.
- Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through.
- In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.
- Cook the noodles in a large pan of boiling salted water according to the packet instructions.
- Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes.
- Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan.
- Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.
- Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.
Tips
EASY SWAPS:
– Swap the chicken for prawns, salmon, tofu or simply more veg.
– If you don’t have peanuts, use crushed cashews or a sprinkling of sesame seeds instead.
– No broccoli? No worries. Use any green veg, thinly sliced.
– On the noodle front, it’s up to you – use whatever you fancy, or have a rummage in the cupboard.
– No black bean sauce? Have a go with hoisin.
