EASY Peanut Butter Satay Noodles!

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This recipe relies heavily on some of my favourite Asian store cupboard ingredients and is a brilliant go to Friday night fakeaway dish!

Serves: 4

Ingredients (US & METRIC):

300g/ 10 oz flat rice noodles
2 tbsp groundnut or vegetable oil
1 long red chilli, finely sliced
3cm/ 1” piece fresh ginger, peeled and cut into thin matchsticks
2 cloves garlic, sliced
1 bunch spring onions, roughly chopped
500g/ 18 oz pork mince
200g/ 7 oz sugar snap peas
150g/ 5 oz tat soi or bok choi, sliced
Large handful coriander leaves
Small handful peanuts, roughly chopped

For the dressing:
4 tbsp sesame oil
2 tbsp soy sauce
2 tbsp fish sauce
2 tbsp crunchy peanut butter
Juice of 2 limes
2 tbsp soft brown sugar

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You can begin prepare the marinade for the low calorie chicken barbecue by blending up everything other than your chicken and olive oil in a bowl. after preparing the marinade, drop in the chicken breast in the mixture and coat each chicken breast with generous quantity of the barbecue mix. Cover the bowl with a plastic wrap and refrigerate your chicken overnight or for a minimum of 3 hours so that the flavour gets locked into the chicken breast. Get the chicken from the fridge and cook over the barbecue, turning sides and basting Steak Fajitas with olive oil till the chicken gets tender and juicy. Your chicken gets cooked within 15 to 20 minutes.

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Permit the steaks to reach room temperature level. Prior to barbecuing, thoroughly coat the steaks with salt and (coarse or cracked black) pepper. If you are not using a marinade then first brush the meat with a light finish of melted butter or oil so that the mixture will stick, providing the steak a nice flavor-sealing crust.

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