Peanut chicken noodles
Long, slippery rice noodles with strips of stir-fried chicken and vegetables in a rich and spicy Indonesian peanut sauce.

1 cup Indonesian peanut sauce
5 oz (150g) dried rice stick noodles
2 tablespoons peanut or canola oil
12 oz (360g) uncooked skinless chicken breast fillets—cut into strips
1 carrot—julienned
1 zucchini—julienned


PREPARE the peanut sauce. SOAK the rice stick noodles in boiling water for 10 minutes, then rinse under cold water and set aside. HEAT a wok or large frying pan over a high heat then add 1 tablespoon of the oil. STIR-FRY the chicken for 3 minutes then remove from the wok and set aside on a plate. ADD the remaining oil to the hot wok and stir-fry the carrot for 1 minute. ADD the zucchini and stir-fry for 3 minutes. ADD the cooked noodles and chicken and toss to combine and heat through. POUR in the hot peanut sauce and thoroughly mix all the ingredients together.

Variations: Shrimp (prawns), scallops or tofu can replace the chicken. Replace the carrot with julienned red pepper (capsicum).

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