Cook the noodles according to the packet instructions.
Chop the two chicken breasts into thin strips.
Prepare the vegetables - Peel and chop the carrots into matchsticks, peel and finely chop the garlic (2 cloves) and ginger (1" cube) and thinly slice the spring onions (keep the green ends to use as a garnish before serving).
Heat 2 tsp of oil in a wok and once hot add the chicken. Cook for 1-2 minutes until just browned on the outside. Add the garlic and ginger and cook for 30 seconds before adding the vegetables, peanut butter (1 tbsp), soy sauce (1 tbsp) and Shoaxing rice wine (1 tsp). Mix to coat the vegetables in the sauce and then add the cooked noodles.
Fry for a few minutes until the chicken is cooked through and the vegetables are tender but still have some bite to them. Make sure you stir/toss everything regularly to ensure that it cooks evenly.
Serve sprinkled with the green bits of the spring onions and the peanuts (2 tbsp).
If your noodles are cooked a little before you need them then I'd recommend mixing them with a little oil after draining them to stop them sticking together.
One portion provides 2 of your 5-a-day fruit and vegetables.
Serving: 1portion | Calories: 628kcal | Carbohydrates: 60.2g | Protein: 53g | Fat: 18.6g | Saturated Fat: 3.3g | Sodium: 1220mg | Fiber: 7g | Sugar: 1.1g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.