Each serving contains approximately 550 kcal.
Ingredients
Serves 2
- 1 red pepper
- 100g mangetout
- 2 scallions
- 1 lime
- 1 mild red chilli (optional)
- 2 skinless and boneless chicken fillets
- 100g dried wholewheat noodles
- 5 unsalted cashew nuts
- 1 tablespoon rapeseed oil (15g)
- 1 teaspoon sesame oil (5g)
- 1 tablespoon rice wine vinegar (15g)
- 1 tablespoon reduced sodium soy sauce (15g)
- 1 teaspoon honey (5g)
- 250g baby spinach leaves
- salt (optional) and freshly ground black pepper
Method
- Cut the red pepper in half and remove the core and seeds, then cut into wafer thin slices. Cut the mangetout into slices. Trim and thinly slice the scallions.
- Finely grate the rind from the lime, then cut out 2 wedges and squeeze out the remaining juice. Cut half the chilli into fine rings, if using and then remove the seeds and finely chop the remainder.
- Place the chicken on a piece of parchment paper in a steamer and bring to a simmer. Cook for 10 minutes until the chicken is piping hot with no pink meat and the juices run clear. Leave to rest for a few minutes, then carve into slices.
- Place the noodles in a pan and cover with boiling water. Cook for 4 minutes or according to packet instructions, then drain and rinse under cold running water.
- Heat a frying pan over a medium heat and toast the cashew nuts for a few minutes. Tip on to a chopping board, then leave to cool and roughly chop.
- To make the dressing, put the rapeseed and sesame oil in a screw-topped jar with the rice vinegar, soy, lime rind and juice and chilli, if using. Shake until evenly combined.
- Put the noodles into a large bowl with the spinach, red pepper, mangetout and dressing. Toss gently to combine with the chicken slices and then divide among bowls. Scatter over the chilli rings as a garnish, if using the cashew nuts and lime wedges to serve.
