225g (8 oz) Chinese noodles
1 1/2 tablespoons vegetable oil
1 red pepper, julienned
4 spring onions, chopped
60g (2 oz) fresh beansprouts
500g (1 lb) chicken breast fillets, cut into cubes
140g (5 oz) smooth peanut butter
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
110ml (4 fl oz) chicken stock
Prep:10min › Cook:15min › Ready in:25min
1. Cook pasta according to packet instructions.
2. Sauté red pepper, spring onion and beansprouts in 1 tablespoon oil until tender yet still crunchy. Set aside.
3. Sauté chicken in the same pan, adding remaining oil if needed. When chicken is done and juices run clear, set aside.
4. Mix peanut butter, soy sauce and ginger in a large saucepan over medium low heat. Add chicken stock. Add pasta, sautéed vegetables and chicken. Toss to coat all ingredients. Serve immediately.