Thai peanut chicken noodles

• Chicken thigh fillets450 g
• Egg noodles300 g
• Smooth peanut butter90 g
• Soy sauce40 ml
• Limes1 lime
• Carrots200 g
• White cabbage¼ cabbage
• Garlic3 cloves

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Egg, Peanuts, Soya.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cook the noodles following the pack instructions and drain.300 g egg noodles
2. Make the sauce: whisk the peanut butter with the soy sauce, the juice of the lime, the grated garlic and 100 ml of hot water until smooth.90 g smooth peanut butter40 ml soy sauce1 lime3 cloves garlic
3. Slice the chicken thighs into strips. Heat a tablespoon of oil in a wok or large frying pan over a high heat and stir-fry for 6 to 8 minutes until cooked through. Grate the carrots and shred the cabbage, add and cook for 2 minutes.450 g chicken thigh fillets200 g carrots¼ cabbage
4. Add the noodles and the sauce and toss until everything is hot and coated.

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