• 2 tbsp reduced-fat smooth peanut butter
  • 1 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 2 limes, washed; 1 juiced and zested; 1 cut into quarters
  • 1 red chilli, washed and deseeded; half finely chopped, half finely sliced
  • 1 tbsp toasted sesame oil
  • 0.5 medium red cabbage
  • 600 g ready-cooked fine rice noodles
  • 200 g young leaf spinach
  • 1 red pepper, washed, deseeded and thinly sliced
  • 1 carrot, peeled and cut into ribbons using a vegetable peeler
  • 480 g cooked roast chicken breast fillet, skin removed and meat shredded


  1. 1

    Make the dressing: in a small bowl, combine the peanut butter, rice vinegar, soy sauce, lime juice and finely chopped chilli. Set aside.

  2. 2

    Heat the sesame oil in a wok, add the cabbage and stir-fry for 1 minute before adding the noodles and stir-frying for a further minute.

  3. 3

    Remove from the heat and toss through the spinach, red pepper and carrot.

  4. 4

    Divide between 4 plates. Top with the chicken, sliced chilli and lime zest. Drizzle over the peanut dressing and serve with the lime wedges for squeezing over.

Nutritional Details

Each serving provides
  • Energy 1955kj 467kcal 23%
  • Fat 10.5g 15%
  • Saturates 2.4g 12%
  • Sugars 10.4g 12%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

126.3g carbohydrate 6.0g fibre 47.8g protein

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