-
Put a griddle pan on a high
heat. In a bowl, cover the noodles with boiling kettle
water to rehydrate them. Use a sharp knife to slice into
the chicken breasts, then open each one out flat like a
book. Rub with 1 tsp of oil and a small pinch of sea salt
and black pepper, then griddle for 8 minutes, or until
golden and cooked through, turning halfway.
-
Trim the spring onions and put
them through the finest slicer on your food processor,
followed by the Chinese cabbage and sugar snap peas. Dress
with the juice of 1 lime and the soy sauce. In a small
bowl, mix the peanut butter with the yoghurt and the juice
of the remaining lime, taste and season if necessary.
-
Remove the chicken to a board
and slice, lightly toasting the sesame seeds in the
residual heat of the griddle pan and sprinkle them over
the chicken before serving.
-
Drain the noodles, divide
between your plates with the chicken, slaw and peanut
sauce, mix it all up and eat.
|
DAILY
DINNERS 
