Ingredients
- 350 g of chicken breast fillets
- 500 ml of chicken stock
- 1 thumb ginger, chopped
- 250 g of egg noodles
- 1 tbsp of honey
- 1 tsp of sichuan peppercorns, crushed
- 3 tbsp of peanut butter
- 1 tbsp of white wine vinegar
- 3 spring onions, sliced
- 2 large carrots, shredded
- 1 cucumber, cut in half lengthways, seeds removed then cut into half moons
- 1 small bunch of coriander leaves, to serve
- 50 g of salted peanuts, roughly chopped to serve
- 1 red chilli, sliced to serve
- 1 lime, cut into wedges, to serve
Method
Step 1
To a large saucepan add the chicken, stock and ginger. Top up the pan with cold water, if needed, to ensure the chicken is submerged. Bring to the boil, then turn down to a gentle simmer. Poach for 20 mins or until tender and cooked through. Remove the chicken from the pan and reserve 50ml of the poaching liquid and leave to one side to cool. Shred the chicken using forks.Step 2
Cook the noodles according to the packet instructions. Drain and rinse under cold water. Set aside.Step 3
In a bowl whisk the honey, crushed sichuan peppercorns, peanut butter, white wine vinegar and reserved 50ml poaching liquid to loosen. In a large bowl toss together the spring onions, carrots, cucumber, cooked noodles and shredded chicken. Drizzle over the sauce.Step 4
Serve with coriander, chopped peanuts, sliced chilli and lime wedges if you like.