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Ingredients
Ingredients
2 garlic cloves, crushed
250 g chicken or tofu, cubed
2 small carrots, sliced in thin strips or julienned
1 bell pepper, sliced in strips
100 g broccolini or broccoli (optional), cut in florets
200 g snap peas or young peas in a pod
125 g rice noodles or other (weight before boiling), cooked
For the sauce
3 tbsp smooth peanut butter
3 tbsp soy sauce, low sodium
2 tsp sesame oil
1 tbsp honey
1 garlic clove, grated or minced
Thumb sized piece of ginger, grated
50 ml water
For serving
Sesame seeds (optional)
Greens (optional)
Method
Method
To make the sauce, mix all the ingredients, stir until everything is well incorporated and the sauce is smooth or just blend it. If the peanut butter was very thick, you can add more water to the sauce to make it runny.
Place the rice noodles in cold water while you prepare everything else.
Heat the oil in a pan and cook the chicken or tofu until golden, set aside.
Add the crushed garlic cloves and carrots to the pan, cook on medium heat until the carrots have become more tender.
Add bell pepper and broccolini, cook for a couple minutes. Meanwhile, drain the rice noodles, add fresh water and cook until tender, put them under cold running water to stop the cooking, set aside.
Then add snap peas to the pan, cook for ~ 1 minute.
Mix noodles with the sauce, cooked chicken or tofu and then add them to the pan, mix with the vegetables.
Serve topped with sesame seeds and fresh greens.
Time: 20 - 25 minutes
Servings: 3
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