Lunch/Dinner Chicken Satay Noodles

Serves : 2

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Ingredients

salt and freshly ground black pepper
2 skinless boneless chicken breasts
1 tbsp coconut oil
2 spring onions, finely chopped plus extra to garnish
1 garlic clove, peeled and chopped
thumb size piece of red chilli, de-seeded and finely sliced, plus extra to garnish
thumb size piece of ginger, peeled and finely chopped
1 lemon grass, finely chopped
200ml coconut milk
150ml hot vegetable stock
25g smooth peanut butter
2 tbsp soy sauce
50g tinned sweetcorn, drained
125g medium egg noodles
75g spinach leaves
chilli slices, lime wedges and dry-roasted peanuts, to serve

Heat a griddle pan until hot. Season the chicken and cook on the griddle for 10-12 minutes each side, or until cooked through.
Heat the coconut oil in a saucepan. Add the spring onions, garlic, chilli, ginger and lemon grass and fry for 1 minute.
Add the coconut milk, stock, peanut butter and soy sauce, bring to the boil, reduce the heat and simmer for 1-2 minutes. Add the sweetcorn and cook for a further 3-5 minutes.
Meanwhile, cook the noodles according to pack instructions. Place the noodles in a serving bowl. Stir the spinach through the sauce and spoon over the noodles. Slice the chicken into thin strips and add to the serving bowl. Serve straight away garnished with chilli slices, lime wedges and dry-roasted peanuts.