Sticky Peanut Chicken Noodles 🥜🌶️ Protein: 60 g | Fibre: 10 g | Plant points: 11 INGREDIENTS (serves 2) Peanut noodles • 250 g / 9 oz ready cooked udon noodles • 50 g / 1 3/4 oz smooth peanut butter • 1 tbsp white miso • 1 tbsp soy sauce • 1 tbsp rice vinegar • 2 tbsp lime juice • 2 tsp honey or maple syrup • 1 tsp fresh ginger, grated • 70 to 100 ml / 2 1/2 to 3 1/2 fl oz warm water Sticky chicken • 400 g / 14 oz lean ground chicken breast • 1 tbsp extra virgin olive oil • 2 garlic cloves, grated • 1 tsp fresh ginger, grated • 1 tbsp gochujang • 1 tbsp reduced sodium soy sauce • 2 tsp rice vinegar • 2 tsp honey or brown sugar • 1/2 to 1 tsp chili flakes Crunchy slaw • 300 g / 10 1/2 oz cabbage, finely shredded • 1 large cucumber, about 300 g / 10 1/2 oz, thinly sliced • 4 scallions, sliced • 20 g / 3/4 oz cilantro, chopped • 10 g / 1/3 oz mint, torn • Juice of 1/2 lime • 2 tsp rice vinegar • Pinch sea salt To finish • 25 g / 1 oz roasted walnuts, crushed • Extra cilantro, mint, lime and chili flakes METHOD Whisk peanut butter, miso, soy, vinegar, lime, honey and ginger with 70 ml / 2 1/2 fl oz warm water until glossy, adding more water if needed. Combine cabbage, cucumber and scallions. Keep herbs, lime, vinegar and salt separate until serving. Mix garlic, ginger, gochujang, soy, vinegar, honey, chili and pepper. Heat oil in a wide skillet, press chicken into a thin layer and leave untouched 2-3 minutes until deeply golden. Break up chicken, cook 2 to 3 minutes more, then add the gochujang mixture and toss 1 to 2 minutes until sticky and caramelized. Prepare udon according to package directions, drain, then toss in the same skillet with peanut sauce for 1-2 minutes until glossy. Toss slaw with herbs, lime, vinegar and salt. Divide noodles between bowls, top with chicken and slaw, then finish with peanuts, herbs, chili and lime. #peanutnoodles #chickennoodles #highproteinmeals #udonnoodles #EasyRecipes — @theimperfectnutritionist TikTok