Preparation time: 30 minutes
Number of servings: 2
Ingredients:
- 300g chicken breast
- Udong wheat noodles
- 2 medium carrots
- 100g bamboo shoots
- 50g fresh bean pods
- soy sauce
- salt
- chili
- coconut oil
- olive oil
- 100% peanut butter
Procedure:
Dice the chicken breasts and fry them in a pan with coconut oil. After a few minutes, add a tablespoon of peanut butter and stir until the meat is completely coated. In a second pan, heat the olive oil and add the bean pods, sliced carrots and bamboo shoots. Fry for a while and then season with soy sauce.
Meanwhile, bring a pot of water to a boil and add the udong wheat noodles to it for 3 minutes. Then drain the water and serve the noodles on a plate. Top with the carrots, bean pods and bamboo shoots. Finally, serve the chicken pieces.
In a smaller pan, heat a tablespoon of coconut oil, add two tablespoons of peanut butter, and a pinch of salt and chili. This will create a liquid sauce that you can then pour over the meat, or serve in a separate bowl for dipping.
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