Ingredients Jump to Instructions ↓

  1. 1 x 1 1/2kg (3lb 5oz) chicken , poached or ready cooked

  2. 125g (4 1/2 oz) chinese glass noodles , broken into small pieces

  3. 6 cloves garlic , lightly smashed

  4. 1 bunch coriander, leaves only

  5. 175g (6oz) smooth peanut butter

  6. 4 tablespoons light soy sauce

  7. 2 tablespoons runny honey

  8. 1 teaspoon chilli oil

  9. 1 tablespoon japanese rice vinegar

  10. 1 tablespoon dry sherry

  11. 1 cucumbers , peeled, seeded and cut into thin strips, to garnish

Instructions Jump to Ingredients ↑

  1. Remove the skin from the chicken and the flesh from the bones. Beat the flesh with a rolling pin to loosen the fibres. Shred the chicken with a knife or pull it apart with two forks. Set aside Soak the noodles in very hot tap water for 5 minutes, then drain Blend the garlic in a food processor until finely chopped, then add the coriander leaves and blend again until fairly smooth, Add the peanut butter, soy sauce and honey, chilli oil, vinegar and sherry and blend until smooth adding a little water if too thick Spread a pile of warm noodles in the centre of six plates, top with cucumber strips, then the chicken, and dribble with the peanut sauce. Do not smother it! Garnish with extra coriander leaves


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