The Chinese cabbage and sugar snaps provide a nice crunch in this dish. Vitamin C is needed to produce the cell-protecting vitamin E.
100 g fine rice noodles
Buy 2 x 120g skinless chicken breasts.
Half a Chinese cabbage (150g).
Sugar snap peas 200 g
Fresh red chili, 1/2 lb.
Low-salt Soy Sauce, 1 Tablespoon
Peanut Butter 1 Tablespoon
Natural yogurt, two tablespoons
Ginger 2 cm long
Sesame seeds two tablespoons
Set a skillet on high heat.
Cover the noodles in a bowl with water from a boiling kettle to rehydrate.
Open each breast flat with a knife. Rub the chicken breasts with one teaspoon of groundnut oil, a pinch of black pepper, and sea salt, and then cook them on a grill until golden brown and cooked through.
After the Chinese cabbage and sugar snap peas, add the spring onions to your food processor and grate them finely.
Dress with one lime juice and soy sauce. Mix the peanut butter, yogurt, and juice from the remaining lime in a small bowl. Peel and finely grate the ginger and mix again. Taste and season as desired.
Then, remove the chicken from the pan and slice it. Lightly toast the sesame seed in the residual heat and sprinkle them on the chicken.
Divide the noodles between the plates, add the chicken, the slaw, and the peanut sauce. Mix it all and enjoy!