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
Prep: 10 minutes
|Cook: 15 minutes
Cook pasta according to packet instructions.
Gently cook red capsicum, spring onion and bean sprouts until tender yet still crunchy. Set aside.
Gently cook chicken until cooked when tested. Set aside.
Mix peanut butter, soy sauce and ginger in a large saucepan over medium-low heat. Add chicken stock. Add pasta, vegetables and chicken. Toss to coat. Serve immediately.