Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
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2
tbsp
reduced-fat smooth peanut butter
-
1
tbsp
rice vinegar
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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
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1
tbsp
toasted sesame oil
-
0.5
medium
red cabbage
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600
g
ready-cooked fine rice noodles
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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
Make the dressing: in a small bowl, combine the peanut butter, rice vinegar, soy sauce, lime juice and finely chopped chilli. Set aside.
-
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
Remove from the heat and toss through the spinach, red pepper and carrot.
-
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.