250g dried thin egg noodles
2 teaspoons oil
2 cloves garlic, crushed
1 teaspoon minced ginger
1 teaspoon minced chilli
6 green shallots, sliced
1 Tablespoon smooth peanut butter
2 Tablespoon soy sauce
1 cup prepared chicken stock

Step 1
Boil noodles in saucepan for 5 mins.

Step 2
In a non-stick frying pan heat oil, add the garlic, ginger, chilli and shallots cook for 1 minute. Remove from the heat.

Step 3
Stir in peanut butter and soy sauce. Stir in stock slowly stirring continuously. Return to stove and simmer for 2 minutes.

Step 4
Drain noodles and add to the sauce. You can also try adding a selection of your favorite vegetables. Chop into bite size pieces and add in after the chicken stock.
 

SERVES 4

Per serve:

Kj 1170
Kcal 280
Carb 45g
Fat 6g
Fibre 4g