Chicken & Peanut Noodles with Broccoli & Edamame

Chicken & Peanut Noodles with Broccoli & Edamame

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, July 26, 2020.
Order Now
Order Now

Ingredients

Chicken & Veggies

  • 2 carrot, cut in half & thinly sliced on an angle
  • 600g free range chicken breasts, thinly sliced
  • 3 pack smooth peanut butter
  • 3 Tbsp GF soy sauce
  • 1 Tbsp white vinegar
  • 3 Tbsp water
  • 1 drizzle of oil
  • 1 1/2 cup edamame beans

Noodles

  • 1 broccoli, cut into small florets
  • 250g vermicelli noodles

To Serve

  • 1 spring onion, thinly sliced
  • 1 pack black sesame seeds
  • 1/4 tsp garlic chilli blend (optional)

Steps

  1. Before you start. Bring a full kettle to the boil.
  2. Prep veggies. Prep carrot, broccoli and spring onion and set aside separately.
  3. Prep chicken. Pat chicken dry and thinly slice. Season chicken lightly with salt. In a bowl, combine peanut butter, soy sauce, vinegar and water measure. Set aside.
  4. Cook chicken & veggies. Heat oil in a large fry-pan on high heat. Add chicken to pan and cook for 2-3 minutes, until lightly browned but not cooked through. Add carrot and edamame to pan and cook for a further 3-4 minutes, until chicken is cooked through and carrot is tender. Remove pan from heat.
  5. Meanwhile, cook noodles. Place noodles and broccoli into a heat-proof bowl and cover with boiling water. Leave to steam for 5 minutes, until noodles and broccoli are tender. Drain well and add to pan with chicken, along with the peanut sauce. Toss to coat everything in sauce. Season to taste with salt and pepper. Keep noodles and chicken separate for fussier little foodies.
  6. Serve. Noodles topped with spring onion, sesame seeds and garlic chilli blend for adults.

Nutritional Information

Energy 2760 kj
660 kcal
Protein 50.2g
Carbohydrate 63.8g
Fat 21.3g