Another day, another tonne of carbs! Buckwheat noodles are the centre of this clean, gluten-free dish which satisfies cravings quickly and provides a steady supply of energy for hours afterwards (well, 2 hours…did I mention I’m bulking?!) You could use average noodles for this if you’re not fussed about eating clean, but buckwheat or soba noodles give it a Wagamamma’s feel and are much more nutritious.
Everything can be cooked from scratch and it’ll take about 30 minutes, or take a few short cuts and have it ready in 15. It’s a great one to whip up for a quick post-workout dinner, making extra for tupperware glory at lunchtime the next day.
Ingredients (for 2):
- 2 nests buckwheat noodles
- 2 tsp sesame oil
- 2 tsp soy sauce
- Juice 1 lime
- 1 tsp honey
- 2 tbsp nut butter (peanut or cashew work best)
- 1 tsp Tabasco
- 200g pack pre-cooked chicken (or 2 chicken breasts you’ve already cooked)
- 1 red pepper, sliced
- handful sugarsnap peas
- sprinkling of sesame seeds (I’ve used black sesame here for colour)
- handful dry roasted peanuts, bashed up with a rolling pin.
If making from scratch, cook your chicken breasts at 170C (for 25-30mins). Bring a pan of water to the boil and add the noodles. Simmer for 4 mins. Meanwhile, combine the sesame oil, soy, lime juice, honey, nut butter, Tabasco and a splash of water in a microwaveable bowl and microwave for 45 secs. Stir well to combine into a smooth sauce.
Add the sauce to the noodles and then chuck in the chicken, pepper and sugarsnaps. Sprinkle with the dry roasted nuts and sesame seeds and serve!