Thai Noodle Satay

Ingredients

200g rice noodles

1 cup boiling water

300g chicken breast, cooked and shredded
2 medium carrots, peeled and grated
1 cup mung beans
1 red capsicum, sliced
1 cup fresh coriander, chopped
Handful of cashew nuts

Satay sauce
2 tbsp. garlic, minced
1 tbsp. ginger, minced
2 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. ground coriander
1 tbsp. coconut oil
1 cup crunchy peanut butter (no added salt or sugar)
2 cups boiling water
1 tbsp sweet chilli sauce (salt reduced)
1 pinch salt
4 tbsp. agave

Method
1. Add Slendier Slim Wok ready noodles to bowl with 1 cup of boiling water.
2. Heat oil in a pot, sauté onion and garlic until clear. Then add remaining sauce ingredients, mix until heated through. Blend with a hand stick blender until smooth and creamy.
3. In a large bowl add drained noodles, chicken, carrots, mung beans, capsicum and coriander. Gently mix together then garnish with cashew nuts.

Peak Nutrition Tip:

Switch the chicken for prawns, beef or pork!