Red capsicum, spring onions and bean sprouts are tossed with strips of cooked chicken and thin pasta, then dressed with an Asian-inspired blend of peanut butter, soy sauce, chicken stock and fresh ginger. Subtitute egg noodles for the vermicelli, if desired.
250g vermicelli pasta
1 red capsicum, thinly sliced
4 spring onions, chopped
500g skinless, boneless chicken breast fillets - cut into cubes
155g smooth peanut butter
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 /2 cup chicken stock
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Beautiful. Loved it and even customers at work who could smell it wanted the recipe!
Didn't have spring onion though, and put bean sprouts on top to serve not cook cos I like the cold crisp alternative. My partner is now spending a lot less on takeaway! - 24 Oct 2013