Curried chicken and vegie noodles with peanut sauce
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Time to make:
$4.90 per serve
(at time of publication)
Full ingredients list:
1/4 cup unsalted toasted peanuts, plus extra 1 tablespoon, finely chopped, to serve
1 cup reduced-fat coconut milk
2 tablespoons lime juice, plus lime wedges, to serve
2 teaspoons gluten-free mild curry powder
2 corn cobs, silks removed
2 large carrots, peeled, trimmed
2 large zucchini, trimmed
1 bunch asparagus, cut into long ribbons (see tip)
1 1/2 cups skinless barbecued chicken breast, shredded
Nutritional information (per serve)
Instructions and steps:
Step 1Finely blitz peanuts, then place in a saucepan with coconut milk, lime juice and curry powder. Bring to the boil, then simmer, uncovered, for 5 minutes, or until reduced by about one-third. Cool.
Step 2Meanwhile, boil or steam corn cobs until tender. Remove the kernels with a sharp knife.
Step 3Using a spiralizer, cut carrot and zucchini into noodles. Place in a large bowl with corn kernels, asparagus and chicken. Add the coconut mixture and toss to coat. Stand for 5 minutes. Sprinkle with extra chopped peanuts and serve with lime wedges.
Use a vegie peeler to cut asparagus into ribbons.
If desired, top with fresh coriander and sliced red chilli.
About this recipe
First published: March 2017