Chilli chicken with peanut noodles

2 of 5-a-day chicken chilli fibre folate healthy low calorie noodle bowl noodles peanut butter stir fry vitamin c

Ingredients

2 tsp rapeseed oil

2 skinless, boneless chicken thighs, about 225g in total, all fat removed, chopped

3 large garlic cloves , finely grated

1 tbsp ginger , cut into matchsticks

1 red chilli , deseeded and finely chopped

175g Tenderstem broccoli , stems sliced on the angle, florets left whole

1 red pepper , deseeded and chopped

½ tsp tamari

2 nests wholewheat noodles

1 tbsp sugar-free peanut butter

½ lime , zested and juiced

1 tsp ground cumin

Method

Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.

Meanwhile, cook the noodles in a pan of boiling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated. Serve with the stir-fry.