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Red Curry Peanut Noodles
Red Curry Peanut Noodles

Red Curry Peanut Noodles

Portions 4
Preparation Time
Cooking Time

Ingredients

  • 1/2 bag (375g) of Arctic Gardens Yin Yang style vegetables
  • 1/2 500 g pkg spaghetti noodles
  • 1/3 cup peanut butter
  • 3 tbsp Thai red-curry paste
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • 2 skinless, boneless chicken breasts, thinly sliced
  • ½ cup chopped peanuts (optional)

Preparation

  1. BRING a large pot of water to the boil. Cook pasta according to package directions, 8 to 10 min. Reserve ¼ cup cooking water. Drain and reserve.
  2. WHISK peanut butter with 1/4 cup warm water, curry paste, soy and honey in a medium bowl. Set aside.
  3. HEAT 1 tbsp oil in a large, non-stick frying pan over medium-high. Add Arctic Gardens Stir Fry Yin Yang style frozen vegetables and cook according to package directions, until tender-crisp, 6 to 7 min. Transfer cooked vegetables to a plate and reserve.
  4. RETURN pan to heat and add remaining oil, then chicken. Stir-fry until chicken is no longer pink, 4 to 5 min. Add peanut-butter mixture and reduce heat to medium.
  5. ADD reserved cooking water, cooked pasta and vegetables to chicken and stir until well smooth and well coated. Remove from heat. Serve with chopped peanuts if desired.

 

 

Nutrition Facts (per serving):

Calories: 705

Protein:  40 g

Fat:    30 g

Carbohydrate:  75 g

Fibre:   9 g

Sodium: 520 mg

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