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If you’re after a high-protein version of one of the most iconic takeout dishes — ready in less time than it takes to get it delivered — I’ve got you covered below.
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Ingredients
8oz Rice noodles, soakign in cold water
1 Tbsp of Olive oil
4 Chicken thighs
1 Tbsp Peanut butter
1 tsp Chili flakes
2 Cups Frozen Veg
Juice of aLime
2 tsp Honey
1 tbsp Tamari
2 Scallions/green onions, sliced
1 Egg
Handful of Watercress
Salt & Pepper
Method
- Place your rice noodles in a bowl of cold water and let them soak. This is the secret to keeping them silky without overcooking.
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Heat a little oil in a pan over medium-high heat. Season the chicken with salt and sear for 3–4 minutes, or until golden all over. Remove and set aside to cool slightly.
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In the same pan, toss in the frozen veggies and cook for about 2 minutes, just until they start to soften. Slice the chicken and add it back in along with the soaked noodles, reserving 1 cup of the soaking water.
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In a small bowl, whisk together the peanut butter, chili flakes, tamari, honey, lime juice, and ¼ cup of water until smooth.
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Pour the sauce into the pan and stir to coat everything evenly. If it starts to get too thick, loosen it with a splash of the reserved soaking liquid.
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Turn off the heat and crack in the egg, stirring it through the noodles until just set. Season with salt and pepper.
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Plate it up and finish with a handful of fresh watercress for that crisp, peppery bite.
Nutrition Breakdown
cals: 475 • fat: 17g • protein: 32g • carbs: 44g
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