Peanut Noodles with Shredded Chicken and Vegetables
- 450g boneless, skinless chicken breasts
- ½ cup smooth reduced-sodium peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 garlic clove finely chopped
- 1½ teaspoons chilli-garlic sauce, or to taste (see Ingredient
- 1 teaspoon minced fresh ginger
- 230g whole-wheat spaghetti
- 1 carrot
- 1/2 broccoli
- 1 red capsicum
- 1 green capsicum
Put a large pot of water on to boil for cooking pasta.
Meanwhile, place chicken in a saucepan and add enough water to
cover; bring to a boil. Cover, reduce heat to low and simmer gently
until cooked through and no longer pink in the middle, 10 to 12
minutes. Transfer the chicken to a cutting board. When cool enough
to handle, shred into bite-size strips.
Whisk peanut butter, soy sauce, garlic, chilli-garlic sauce and
ginger in a large bowl.
Cook pasta in the boiling water until not quite tender, about 1
minute less than specified in the package directions. Add
vegetables and cook until the pasta and vegetables are just tender.
Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and
vegetables with cool water to refresh. Stir the reserved cooking
liquid into the peanut sauce; add the pasta, vegetables and
chicken; toss well to coat. Serve warm or chilled.
Ingredient Note: Chilli-garlic sauce is a blend of ground
chillies, garlic and vinegar and is commonly used to add heat and
flavour to Asian soups, sauces and stir-fries. It can be found in
the Asian section of large supermarkets and keeps up to 1 year in