Ingredients

  • 2 tsp olive oil
  • 80g white onion
  • 80g of baby corn
  • 80g of mange tout
  • 200g chicken breast
  • 150ml light coconut milk
  • 40g peanut butter
  • 1 tbsp soy sauce
  • 1 tsp medium curry powder
  • Juice of 1/2 lime
  • 2 wholewheat noodle nests

Difficulty : Easy

Serves : 2

This recipe is high in protein and fibre, and is a great option for lunch or dinner. It works well with other vegetables like peppers, mushrooms or broccoli so it can be a good way to use up what you already have. You can swap the chicken for other protein sources like tofu, beef or prawns.

Cooking Steps

  • 1
    Slice the onion into thin pieces and cut the baby corn in half
  • 2
    Dice the chicken into small pieces
  • 3
    Heat the oil on a medium heat and add the chicken stirring regularly until cooked
  • 4
    Whilst the chicken is cooking boil pan of water and cook the noodles as per instructions on the pack
  • 5
    Add the onion, mange tout and baby corn to the chicken, stirring regularly
  • 6
    In a blender make the satay sauce by adding the coconut milk, peanut butter, soy sauce, curry powder and lime juice
  • 7
    Once the vegetables are cooked add the sauce to the chicken and vegetables and leave on a low heat for around 5 minutes, stirring regularly
  • 8
    Serve the noodles between 2 bowls and top with the chicken and vegetable satay