Ingredients
1.100g fine rice noodle
2.2 by 120g skinless free range chicken breast
3.ground oil
4.4 spring onion
5.1/2 a Chinese cabbage 150g
6.200g sugar snap pea
7.1/2-1 fresh red chilli
8.2 limes
1 tbs low -salt soy sauce
Method
1.put a griddle pan on high heat
2.in a bowl,cover the noodle with boiling kettle water to dehydrate them
3.use a sharp knife to slice into the chicken breasts,then open each one out flat like book,rub with 1 tsp of groundnut oil and a small pinch of salt and black pepper then griddle for 8 minute or until golden and cooked through turning halfway.
4.trim the spring onion and rattle them through the finest slicer on your food processor followed by the Chinese cabbage,sugar snap pea and chilli
5.dress the juice with 1 lime and soy sauce.in a small bowl mix the peanut butter with the yogurt and the juice of the remaining lime,peel and finely grate in the ginger,mix again taste and season perfection
6.remove the chicken to a board and slice lightly toasting the sesame seeds in the residual heat of the griddle pan and sprinkling them over the chicken before serving
7.drain the noodle divide between your plates with the chickens,slaw and peanut sauce,mix it all up and tuck on in.
