Peanut butter and coconut milk produce a quick do-it-yourself satay sauce. Pack out this particular filling noodle dish with plenty of fresh veg and strips of poultry or poultry.

Every single serving supplies 747 kcal, 46g protein, 84g carbs (of which 14g sugars), 23g body fat (of which 9g saturates), 10g fiber and also 2.7g sodium . )

400g poultry or turkey breast, cut in to strips
2 tbsp soy sauce
1 tsp cornflour
375g dried egg noodles
2 tsp rapeseed oil
6 spring onions, thinly chopped
3 tablespoon Peanutbutter
2 tbsp sweet chilli sauce
400ml tin reduced-fat almond milk
100g sugar snap peas
150g mixed frozen legumes and peas
100g frozen Sweet Corn
1 limejuice merely
1 carrot, shaved into thin slices Utilizing a veggie peeler
75g Little One lettuce leaves
2 tbsp roughly chopped cashew nuts
2 tbsp freshly chopped coriander

1.Put the chicken into a bowl, add the soy sauce and corn flour and blend properly. Cover and place aside for a few minutes.

2.Meanwhile, bring a massive pan of water into the boil, then add the noodles and cook based on the package instructions. Drain in a colander, rinse with cold water till they have been cool, then drain once more and tip them back to the cold pan. Insert 50% the rapeseed oil and chuck.

3.Heat a wok till hot, put in the remaining rapeseed oil and the spring blossoms and simmer for 1 minute, or until softened. Insert the peanut butter, chilli sauce and coconut milk and stir till mixed. Bring to a simmer, you can add the grain and poach for 4 minutes, or until cooked through. Add the sugar snap peas and simmer for another 2 minutes, or until not quite tender, then add the frozen peas, beans and sweet corn. Go back to the boil, then stir into the lime juice and inspect the seasoning — you could like to include more lime juice or chilli, determined on how sexy you really like it.

4.Stir in the noodles and heat for 12 minutesuntil hot through. Stir from the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt down the egg. Stir a couple of times.

5.Serve in bowls, garnished with the cashews and coriander.

Chop all as the chicken marinates and the noodles prepare this saves time and way that everything is ready before you start cooking.

Draining and sterile (functioning the noodles from cold water) can be achieved to noodles, rice and rice if you should be creating a massive batch touse later — then it quits the entire cooking process so you can merely warm them through when needed. Adding just a small oil stops sticking with each other — you also are able to accomplish that with noodles or pasta (not rice) and by using coconut oil, it provides flavour way too.

Poaching the chicken in the sauce provides a really great soft feel, but implies that it is cooked through — adding a tiny touch of corn flour also calms the sauce slightly.

This dish could be held at a sealed container and chilled at an refrigerator afterward re heated in a microwave, but nevertheless, it cannot be frozen.