Chinese chicken noodle soup with peanut sauce
SERVES 2 PREP 15 mins COOK 30 mins EASY
1 tbsp sunflower oil 4 skinless and boneless chicken thighs
1 garlic clove, crushed 1 thumb-sized piece ginger, grated 500ml chicken stock 1 tsp soy sauce
½ hispi cabbage, finely sliced
150g mushrooms 150g straight to wok noodles (we used udon) For the peanut sauce
1 tbsp peanut butter
1 tsp soy sauce
1 tsp honey sriracha or other chilli sauce (optional), to serve 1 Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, around 2-3 mins, then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25-30 mins until the chicken is tender and pulls apart.
2 Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, add a dash of sriracha, if using, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.
GOOD TO KNOW low cal • folate • fibre • 2 of 5-a-day
PER SERVING 434 kcals • fat 14g • saturates 3g • carbs 25g • sugars 7g • fibre 6g • protein 48g • salt 1.9g