You say midweek meals – we say these creamy peanut chicken noodles. They're pretty much what it says on the tin. No frills (because it's good enough without), super speedy to make and 10/10 delish. And they’re packed full of 39g of protein, with less than 390kcal. Monday nights just got a whole lot better.
For more recipes to get you out of your cooking rut, check out the Myprotein recipe book.
- Servings
- Serves 4
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
Ingredients
- 4 egg noodle nests
- Spray low-calorie cooking spray
- 400 g chicken breast (diced)
- 200 g carrot (thinly chopped)
- 200 g broccoli (chopped into small pieces)
- 1 tbsp garlic salt
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 60 g All-Natural Peanut Butter
- Handful chopped cashews and sesame seeds (to garnish)
Instructions
First, add the noodles to a pan and cover with boiling water. Leave to cook for five minutes and drain.
Meanwhile, spray a frying pan or wok with low-calorie cooking spray, then add the chicken and cook for around 8 mins, moving around the pan occasionally.
Add the carrot and broccoli with the garlic salt and fry until the veggies have started to soften, around 4 mins, stirring occasionally.
Meanwhile, in a separate bowl, combine the sweet chilli sauce, soy sauce, honey, and peanut butter. Add to the pan and stir through with a splash of water to loosen the sauce.
Add your drained noodles to the pan. Mix well to combine.
Finally, portion out into four bowls, topping with chopped cashews and sesame seeds. Dig in.
Nutritional info per serving:
| Calories | 390 |
|---|---|
| Total Fat | 11g |
| Total Carbohydrates | 39g |
| Protein | 34g |
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