- 1 large chicken breast
- 1 oz large rice noodles
- 2 carrots
- 1 medium zucchini
- 1/2 red bell pepper
- 3 tablespoon peanut butter
- 2 tablespoon soy sauce
- 1 spring onion
- 1 tablespoons sesame seeds
- 1 tablespoons sesame oil, (or canola oil)
- Salt and pepper to taste
In a big saucepan, boil water and cook your rice noodles (check the package for the time, depends on the size of the noodles).
Wash your vegetables, peel the carrots. Cut the zucchini, carrots and bell pepper in thin rectangles. Cut the chicken breast in small pieces. Chop the spring onion.
In a bowl, mix the peanut butter with soy sauce, add 2 tbsp water.
Heat a big wok or a frying pan on high heat. Pour the sesame oil (or canola oil) and add the chicken, pour half of the peanut sauce. Sauté for 5 minutes. Add the vegetables and cook them for 10 minutes on medium heat.
When the rice noodles are ready, drain and add them to the wok. Add the rest of the sauce and stir well. I used a kitchen clamp to mix. Taste and salt and pepper if you need to adjust.
Then, serve in a bowl and add some spring onion and sesame seed.