Spicy peanut noodles with chicken and water chestnuts
Serves 4
A little effort
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This Southeast Asian noodle salad has a delicious spicy and sweet peanut dressing and is a great way of using up leftover chicken (or Christmas turkey!) Bart tamarind paste is sold in most major supermarkets in the Asian or spices section
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- 200g fine egg noodles
- 200g tin water chestnutsdrained and sliced
- 1 small cucumbersliced
- 4 cooked chicken breastsshredded
- 1 bunch spring onionschopped
- 4 tbsp roasted peanutschopped
- 1 clove garlicchopped
- 2 tbsp sesame oil
- 3 tbsp soft brown sugar
- 1 tbsp soy sauce
- 100g jar tamarind paste
- 1 tbsp or 1 small red chilli chopped chilli paste
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Cook the noodles until just tender, drain and tip into a large bowl. Whisk the dressing ingredients with 2 tbsp water, pour most over the warm noodles and mix well.
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When cool, add the water chestnuts, cucumber, chicken and spring onions. Serve with the remaining dressing on the side.
