Whip up this healthy chilli chicken noodle bowl in just 25 minutes. The addition of peanut butter gives it richness yet it's still under 500 calories
Ingredients
For the stir-fry
- 2 tsp rapeseed oil
- 2 skinless, boneless chicken thighs, about 225g in total, all fat removed, chopped
- 3 large garlic cloves, finely grated
- 1 tbsp ginger, cut into matchsticks
- 1 red chilli, deseeded and finely chopped
- 175g long-stem broccoli, stems sliced on the angle, florets left whole
- 1 red pepper, deseeded and chopped
- ½ tsp tamari
For the noodles
- 2 nests wholewheat noodles
- 1 tbsp sugar-free peanut butter
- ½ lime, zested and juiced
- 1 tsp ground cumin
Method
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Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.
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Meanwhile, cook the noodles in a pan of boiling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated. Serve with the stir-fry.