Sunday, 29 October 2017

Recipe: Naughty But Nice Noodles



I call this one 'naughty but nice' because its one of the few things that truly feels like a treat when I am eating it but is actually really healthy and balanced.

The rice noodles makes it extremely light, and although you could substitute them for say, egg noodles or soba noodles, or whatever is in your cupboard, I highly recommend the rice variety for anyone who struggles with bloating or is gluten intolerant.



This recipe is also extremely good for my tummy because it contains no onions or garlic. Two things which can cause me a lot of tummy pain. Instead I use chives in the dressing.

If you haven't already, I suggest trying to cut out garlic and/or onion if you suffer with any sort of IBS or tummy trouble. I would have never thought it could be this causing a lot of my issues but it was, and it could be for you!



Serves 2 

Difficulty Level: Easy peasy 
Prep Time: 10 minutes
Cooking Time: 12 minutes


Ingredients
1 chicken breast
1 large carrot
150g bean sprouts
1 yellow or red pepper
1 pak choi or half a small cabbage
200g rice noodles 
1 tbsp sesame oil

Dressing
1 handful of fresh chives 
1inch fresh ginger
2tbsp crunchy peanut butter (preferably a good quality one with less that 5% sugar) 
1 tbsp light soy sauce
1 tsp rice wine vinegar
1tsp of chilli flakes or equivalent fresh chilli

To Garnish
1 handful of fresh coriander roughly chopped
Lime wedges

1. Chop the chicken into thin strips, prepare the carrot either into thin sticks or strands. I like to use the vegetable peeler to make thin carrot strips. De-seed and slice the pepper into strip and either separate the pak choi leaves or shred the cabbage.

2. Heat a large shallow pan or wok and fry the chicken in the sesame oil. I like to get the chicken nice and golden as this adds a lot of flavour to the final dish.

3. While the chicken is cooking you can prepare the dressing.
I use a pestle and mortar because I just enjoy using it, but you could just use a food processor.
If you use a pestle and mortar start by crushing the ginger to a paste and then the fresh chilli if you have gone for that option. Then add the rest of the ingredients to form a smooth silky dressing.
If you are using a food processor you can add it all at the same time. If the mix is too thick add a tablespoon of water. I normally have to but it depends on the peanut butter you use.

4. In a large bowl cover your noodles with boiling water from the kettle and leave to soften for 3-4mins

5. Add all the other vegetables to the pan and stir fry. They should all cook at the same time. Thats why we cut them all into strips.

6. Drain the noodles and add to the pan. Make sure everything is combined well and then finish with the dressing making sure all the noodles are well coated

7. Garnish with the coriander and a lime wedge.



This dish could be easily adapted to include whatever you have to use up, and the dressing could be used with other meats and noodles or rice. This however is my favourite combination.

The chilli and peanut flavours make it feel really indulgent and comforting, while the rice noodles and fresh herbs keep in light and vibrant.


I hope you enjoy it as much as I do, please let me know how you get on. 
Comment below and follow me for more recipes like this one!

K x




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