Speedy prawn fried rice
Perfect for a Monday night when the last thing you want to do is cook, this rice dish is both filling and healthy
Nutty chicken with noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 140g unsalted roasted peanut
- 4 skinless chicken breastshalved lengthways
- 1 eggbeaten lightly with a fork
- 85g dried soba or buckwheatnoodles
- 1 cucumberhalved and sliced
- small bunch mintleaves picked and larger ones roughly chopped
- zest and juice 2 limes
- 1-2 tsp sugar
- 1 red chillideseeded and finely sliced (optional)
Nutrition: per serving
- kcal483
- fat22g
- saturates5g
- carbs24g
- sugars5g
- fibre0g
- protein49g
- salt0.7glow
Method
step 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.
step 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.
