Do you remember all the excitement a few years ago when some scientists announced that cold or reheated pasta is actually better for you than freshly cooked? It causes less of a surge in blood sugar apparently. This dish makes good use of this discovery and tastes yummy too I do love peanut butter dressing. Leftover roast chicken is ideal for this or you can buy some cooked chicken or grill a breast or thigh.
Ingredients
- 4 nests of wholemeal egg noodles
- 1 tsp sesame oil
- 200 g cooked chicken, shredded
- 4 spring onions, finely sliced
- 100 g mangetout, finely sliced length ways on the diagonal
- 100 g baby corn, finely sliced length ways on the diagonal
Dressing
- 75 g peanut butter (crunchy or smooth)
- 2 tbsp soy sauce
- 1 lime juice
- 1 garlic clove, finely chopped
How to Make It
- Cook the noodles according to the packet instructions, then run them under cold water to cool them quickly. Toss them in the sesame oil and put them in a bowl with the other salad ingredients.
- To make the dressing, mix the peanut butter, soy sauce, lime juice and garlic in a small jug you could add a teaspoon of hot sauce too if you like things spicy. Whisk everything together, adding up to 3 tablespoons of warm water to get a mixture with the consistency of single cream. Add salt and pepper to taste.
- Pour the dressing over the noodles and toss to combine. Divide the salad between 4 bowls or use portable containers if you’re having this as a packed lunch. Sprinkle with some chopped mint or coriander if you like.