Skinny satay salad

• porcje: 2
• całkowity czas: 30 min

Składniki

100g wholewheat noodles

2tsp sunflower oil

4 boneless, skinless

chicken thighs

2tbsp curry powder

1 tsp garam masala

2tbsp crunchy peanut butter

100ml chicken stock

juice of 1 lime, plus extra lime wedges, to serve

2 spring onions, sliced

5cm piece cucumber, deseeded and sliced

1tbsp toasted peanuts, crushed

Wskazówki

1 Cook the noodles according to the pack instructions, drain and run under cold water. Toss in half the oil and set aside.

2 Rub the chicken with half the curry powder, the garam masala and the remaining sunflower oil. Put on a grill tray, and grill on a medium-high heat for 5mins on each side, until cooked through and the top is crispy.

3 Dry-fry the remaining curry powder in a small frying pan until fragrant. Add the peanut butter, chicken stock and lime juice, and stir until smooth.

4 To serve, divide the noodles between

2 bowls and top with the sliced chicken, spring onions, cucumber and a drizzle of the peanut sauce. Top with the toasted peanuts and serve.