Nutty chicken with noodle salad
Nutty chicken with noodle salad
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Prep:10 mins
Cook:20 mins
Easy
Serves 4
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Ingredients
140g unsalted roasted peanuts
4 skinless chicken breasts, halved lengthways
1 egg, beaten lightly with a fork
85g dried soba or buckwheat noodles
1 cucumber, halved and sliced
small bunch mint, leaves picked and larger ones roughly chopped
zest and juice 2 limes
1-2 tsp sugar
1 red chilli, deseeded and finely sliced (optional)
To serve
2 x 80g packs ready-sliced prosciutto (about 12 slices)
70g pack ready-sliced bresaola (about 11 slices)
70g pack ready-sliced salami napoli (about 12 slices)
Method
1.Heat oven to 200C/fan 180C/gas 6 and cover a baking tray with baking paper. Finely chop the peanuts in a food processor or by hand – you want large crumbs, not dust – then tip onto a plate. Dip the chicken pieces in egg, then coat in the peanuts and place on the tray. You can freeze the coated chicken pieces for up to a month, defrost, then continue with recipe. Bake for 15-20 mins until golden and cooked through.
2.Meanwhile, cook the noodles according to pack instructions, drain, rinse under cold water until cool, then drain again. When the chicken is ready, use kitchen tongs or two forks to mix the noodles with the cucumber slices, mint, lime juice and zest, sugar, chilli if using, and some seasoning. Serve immediately, topped with the crunchy chicken.
Nutty chicken with noodle salad
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How To Make Traffic Light Nutty Noodles: Cooking For Kids 2
In this episode of Cooking For Kids Fiona Faulkner shows you how to make her Traffic Light Noddles. This dish is full of chicken and vegetables, and is a great way to get your kids eating their five a day!
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Prep:10m
Cook:10m
Total:20m
Serves:4
Ingredients:
1 precooked chicken breast (optional)
1 red pepper, thinly sliced
1 head of broccoli, chop off little florets
1-2 large carrots, peeled into ribbons
2 tbsp sweet chilli sauce
2 tsp sesame oil
juice of half a lime
2 tbsp peanut butter (crunchy or smooth)
1 tbsp hot water
2 tbsp olive oil
1 pack of fresh noodles
sesame seeds, to serve
Step 1: Cook Your Chicken
Place your chicken breast into a preheated oven and bake for about 30 minutes until it is cooked throughout. Once cooked remove from the oven and cut into slices.
Step 2: Prepare Your Vegetables
To make your vegetables more child-friendly thinly slice you pepper, cut the tips off the broccoli and peel your carrot into long ribbons.
Step 3: Make The Marinade
Mix together the sweet chilli sauce, sesame oil, the juice of half a lime and the peanut butter in a bowl. Add a splash of hot water to bring all the ingredients together.
Step 4: Fry The Ingredients
Heat some oil in a wok or large frying pan and add in the pepper, pre-cooked chicken, carrot ribbons and the broccoli tips. Cook for 3-4 minutes. Add the cooked fresh noodles and mix all the ingredients together. Leave to fry for another 1-2 minutes, moving the ingredients around the pan. Lastly add the marinade, give it a good stir, and leave it to warm through for 1 minutes.
Step 5: Serve
Divide your stir fry into your serving bowls. Sprinkle over some sesame seeds and a few leaves of fresh coriander. Serve.
NUTTY CHICKEN STIR FRY
A quick and easy chicken stir fry recipe with a thick creamy nutty sauce.
TOMATO PASTA WITH CRISPY CHICKEN - Quick delicious meal you must try!
???? You can find the written recipe here;
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Chef Chetna Makan is a winner of the 'Christmas Bake Off 2016' and a former contestant on the Great British Bake Off in 2014.
She has authored 7 cookbooks, including 'The Cardamom Trail,' 'Chai, Chaat & Chutney,' 'Chetna's Healthy Indian,' and 'Chetna's Healthy Indian Vegetarian.
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UFC Velvet Almond Milk -Soba & Chicken Salad with Creamy Sesame Nutty Dressing (Noodle Series)
Soba & Chicken Salad with Creamy Sesame Nutty Dressing (Noodle Series)
By INDYEATBYIVY
Ingredients
250 g soba noodles
Sliced cucumber
Sliced purple cabbage
Sliced scallions
Sesame seeds
Dressing
½ cup of cashew nuts
½ cup of UFC Velvet Almond Milk (Unsweetened)
2 tblsp sesame oil
1 tblsp honey
2 tblsp soy sauce
2 tblsp mayo
2 tblsp sesame paste
Grilled Chicken
2 slices of Chicken breasts
Olive Oil
Salt and pepper
Steps
Dressing
1. Soak the cashew nuts in hot water for 5 minutes
2. Drain the excess water and add the nuts into a food processor
3. To the food processor, add the sesame oil, soy sauce, honey, mayo, sesame paste, and UFC Velvet Almond Milk (Unsweetened).
4. Blend until smooth
Chicken
1. Season the chicken breasts with salt and pepper
2. Grill it on a pan with some olive oil on both sides. This should take around 4-5 minutes.
Soba
1. Cook the soba noodles according to the package’s direction
2. Cool down the noodles in cold water to stop the cooking process
3. To a large bowl, add the vegetables and the cooked soba noodles.
4. Stir in the prepared sauce and sprinkle some freshly toasted sesame seeds