Peanut Butter Ramen with Chicken
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 50 g spring onions, thinly sliced ((£0.50))
- 3 cloves of garlic, minced ((£0.69/3)=(£0.23))
- 3 frozen chicken breasts, defrosted and sliced into bite-sized pieces ((£4.10))
- 1 tin of low fat coconut milk ((£0.82))
- 2 bulbs of pak choi, sliced into quarters length ways ((£1.00))
- 200 g mangetout ((£0.95))
- 250 g egg noodles ((£1.00))
- ½ lime, juiced ((£0.25))
- 3 tbsp smooth peanut butter
- ½ tbsp rapeseed oil
- 1 tbsp curry powder
- 1 tbsp soy sauce
- 1.5 litre chicken stock (2 stock cubes)
Method
- Start by adding the spring onion (reserving some for garnish) into a large saucepan along with the rapeseed oil and a pinch of salt. Gently fry for around 5 minutes on a medium/low heat.
- Then, add the curry powder, garlic and peanut butter into the pan. Add a splash of water to help combine the ingredients. Fry for a couple of minutes and then add the coconut milk, stock and chicken pieces. Reduce the heat to very low and simmer for 15 minutes.
- Next, add the mangetout, pak choi, lime juice, soy sauce and noodles to cook for a further 5 minutes or until the noodles are cooked. Stir to combine.
- Taste to check if any salt is needed and serve with a sprinkle of the reserved spring onion and some optional chilli flakes if you like a little kick.