Ingredients
4 tbsp peanut butter
2 cloves garlic
1 thumb of ginger
2-3 tbsp light soy sauce
200g cooked leftover chicken
1 bunch spring onions
1 tbsp sesame seeds
1 red pepper
1 handful mangetout
10 baby corn
300g packet dried noodles
Here’s how
Place the dried noodles into a bowl and cover with boiling water from the kettle.
Cover the garlic and ginger finely and add to a preheated non stick pan or wok with a splash of oil.
Meanwhile chop the red pepper into slices, the baby corn in half longways and add to the pan with the mangetout whole.
Add the peanut butter and soy sauce along with 30ml of water.
Mix together to create a sauce and simmer gently.
Tear the cooked chicken into pieces and add into the sauce.
If the sauce needs more liquid, take it from the bowl with the noodles in.
Once the noodles are soft lift out of the water with a pair of tongs and add to the sauce.
Stir together and finish with chopped spring onions and sesame seeds.
