Steamed pak choi
An easy, low fat Asian side dish. Try serving with our twice-cooked sticky duck
Chinese chicken noodle soup with peanut sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp sunflower oil
- 4 skinless boneless chicken thighs
- 1 garlic clovecrushed
- 1 thumb-sized piece gingergrated
- 500ml chicken stock
- 1 tsp soy sauce
- ½ hispi cabbagefinely 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
- srirachaor other chilli sauce (optional), to serve
Nutrition: per serving
- kcal434low
- fat14g
- saturates3g
- carbs25g
- sugars7g
- fibre6g
- protein48g
- salt1.9g
Method
step 1
Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, so 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.
step 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.
