Peanut chicken noodles recipe
 These simple chicken noodles are full of nutty flavour from a simple soy and peanut sauce. Using a bag of ready-chopped stir-fry vegetables saves time and money. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 523 kcal, 37.3g protein, 31.4g carbohydrate (of which 10.8g sugars), 38.2g fat (of which 7.9g saturates), 3.5g fibre and 3.96g salt. 250g/9oz dried noodles (such as egg noodles)2 tsp vegetable oil1 large pack stir-fry vegetable mix (about 600g/1lb 5oz)3 garlic cloves, crushed⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), shredded using two forks 250g/9oz dried noodles (such as egg noodles) 2 tsp vegetable oil 1 large pack stir-fry vegetable mix (about 600g/1lb 5oz) 3 garlic cloves, crushed ⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), shredded using two forks 120g/4¼oz crunchy peanut butter6 tbsp dark soy sauce4 tbsp boiling water 120g/4¼oz crunchy peanut butter 6 tbsp dark soy sauce 4 tbsp boiling water Method Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions.To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside.Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions. Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions. To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside. To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside. Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Recipe tips If you’d prefer to chop your own vegetables of course you can, but it’s often cheaper to buy them like this. Not to mention easier! This sauce can look a bit odd and lumpy as you try to mix it. That’s why we gradually add the liquid a bit at a time, but it will come together eventually. For instructions on batch cooking the chicken thighs, refer to the Barbecue pulled chicken recipe.