At WW all your favourite foods are on the menu.
Sticky peanut butter chicken and noodles
Chicken breast, skinless, raw 500g
Blue Dragon Wholewheat Noodle Nests 150g
Spring Onions 4 medium, shredded
Carrots, raw 1 medium, peeled and sliced into ribbons
Spinach 50g, shredded
Coriander, fresh 1 tablespoons
Smooth Peanut Butter 3 tablespoons
Soy Sauce 1 tablespoons
Honey 1 teaspoons, level
Lime Juice, Fresh 45ml
Chilli, Green or Red 1 individual, finely chopped
Root Ginger 10g, peeled and grated
Bring a pan of water to the boil. Reduce to a simmer, add the chicken, then cover and poach for 10 minutes. Remove with a slotted spoon and leave to cool slightly, then shred. Put the noodles into the same water and cook for 5 minutes, or to pack instructions. Drain and set aside.
Meanwhile, make the sauce. Combine the peanut butter, soy sauce, honey, lime juice, chilli, ginger and 6 tablespoons of boiling water in a pan. Bring to a simmer, then remove from the heat and stir in the chicken and half the coriander.
Divide the noodles between bowls. Top with the spring onions, carrot, spinach, the remaining coriander leaves and finally the chicken.