Ingredients
- 100 gr. fine rice noodles
- 240 gr. skinless free-range chicken breasts
- groundnut oil
- 4 spring onions
- 150 gr. Chinese cabbage
- 200 gr. sugar snap peas
- ½–1 fresh red chilli
- 2 limes
- 1 tablespoon low-salt soy sauce
- 1 tablespoon peanut butter
- 2 tablespoons natural yoghurt
- 2 cm piece of ginger
- 2 teaspoons sesame seeds
Method
- Put a griddle pan on a high heat.
- In a bowl, cover the noodles with boiling kettle water to rehydrate them.
- Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book.
- Rub with 1 teaspoon of groundnut oil and a small pinch of sea salt and black pepper, then griddle for 8′, or until golden and cooked through, turning halfway.
- Trim the spring onions and rattle them through the finest slicer on your food processor, followed by the Chinese cabbage, sugar snap peas and chilli.
- Dress with the juice of 1 lime and the soy sauce.
- In a small bowl, mix the peanut butter with the yoghurt and the juice of the remaining lime, peel and finely grate in the ginger, mix again, taste, and season to perfection.
- Remove the chicken to a board and slice, lightly toasting the sesame seeds in the residual heat of the griddle pan and sprinkling them over the chicken before serving.
- Drain the noodles, divide between your plates with the chicken, slaw and peanut sauce, mix it all up and tuck on in.