WEEK 6 – DINNER Asian Chicken Noodle Bowl
Cut the red pepper in half and remove the core and seeds, then cut into wafer thin slices. Cut the mangetout into slices. Trim and thinly slice the scallions. Finely grate the rind from the lime, then cut out 2 wedges and squeeze out the remaining juice. Cut half the chilli into fine rings, if using and then remove the seeds and finely chop the remainder.
Place the chicken on a piece of parchment paper in a steamer and bring to a simmer. Cook for 10 minutes until the chicken is piping hot with no pink meat and the juices run clear. Leave to rest for a few minutes, then carve into slices.
Place the noodles in a pan and cover with boiling water. Cook for 4 minutes or according to packet instructions, then drain and rinse under cold running water.
Heat a frying pan over a medium heat and toast the cashew nuts for a few minutes. Tip on to a chopping board, then leave to cool and roughly chop.
To make the dressing, put the rapeseed and sesame oil in a screw-topped jar with the rice vinegar, soy, lime rind and juice and chilli, if using. Shake until evenly combined.
Put the noodles into a large bowl with the spinach, red pepper, mangetout and dressing. Toss gently to combine with the chicken slices and then divide among bowls. Scatter over the chilli rings as a garnish, if using the cashew nuts and lime wedges to serve.
|
Prep: Cook: |
5 minutes 15 minutes |
|
| Difficulty: | Easy | |
| Serves: | Serves 2 |
| Ingredients |
|---|
| 250g baby spinach leaves |
| 1 teaspoon honey (5g) |
| 1 tablespoon reduced sodium soy sauce (15g) |
| 1 tablespoon rice wine vinegar (15g) |
| 1 teaspoon sesame oil (5g) |
| 1 tablespoon rapeseed oil (15g) |
| 5 unsalted cashew nuts |
| 100g dried wholewheat noodles |
| 2 skinless and boneless chicken fillets |
| 1 mild red chilli (optional) |
| 1 lime |
| 2 scallions |
| 1 mangetout |
| 1 red pepper |
| salt (optional) and freshly ground black pepper |
directions
Cut the red pepper in half and remove the core and seeds, then cut into wafer thin slices. Cut the mangetout into slices. Trim and thinly slice the scallions. Finely grate the rind from the lime, then cut out 2 wedges and squeeze out the remaining juice. Cut half the chilli into fine rings, if using and then remove the seeds and finely chop the remainder.
Place the chicken on a piece of parchment paper in a steamer and bring to a simmer. Cook for 10 minutes until the chicken is piping hot with no pink meat and the juices run clear. Leave to rest for a few minutes, then carve into slices.
Place the noodles in a pan and cover with boiling water. Cook for 4 minutes or according to packet instructions, then drain and rinse under cold running water.
Heat a frying pan over a medium heat and toast the cashew nuts for a few minutes. Tip on to a chopping board, then leave to cool and roughly chop.
To make the dressing, put the rapeseed and sesame oil in a screw-topped jar with the rice vinegar, soy, lime rind and juice and chilli, if using. Shake until evenly combined.
Put the noodles into a large bowl with the spinach, red pepper, mangetout and dressing. Toss gently to combine with the chicken slices and then divide among bowls. Scatter over the chilli rings as a garnish, if using the cashew nuts and lime wedges to serve.
