SPRING CHICKEN

Bang bang chicken & vegetable noodles

Serves 4 Prep 20 mins Cook 10 mins £ 2.32 a portion 440 kcals, 23g fat, 4g sat. fat, 18g sugar 2 chicken breasts 4 courgettes 2 carrots 4 spring onions, finely sliced on an angle, a few green slices reserved to serve 150g beansprouts 180g frozen soya or edamame

beans, defrosted 4 tbsp smooth peanut butter 3 tbsp soy sauce 3 tbsp sweet chilli sauce 2 tbsp sesame oil zest and juice 1 lime 50g honey-roasted peanuts, bashed

with a rolling pin 1 red chilli, thinly sliced (optional)

1 Bring a large pan of seasoned water to a simmer, add the chicken and lower the heat to a simmer. Poach for 8-10 mins or until cooked through – test by cutting in half through the thickest part. Transfer to a plate to cool while you prepare the noodles.

2 Using a spiralizer fitted with the thicker noodle setting (or a julienne peeler), turn the courgettes and carrots into curly noodles. Tip them into a bowl with the spring onions, beansprouts and beans.

3 In another bowl, mix the peanut butter and soy sauce, then whisk in the chilli sauce, oil, lime zest and juice, and 1 tbsp water. When the chicken has cooled, shred it with two forks. Add to the veg, drizzle over the dressing and toss everything together until coated. Transfer to a platter and scatter over the peanuts and chilli (if using). Leftovers will make a great lunch.