Speedy Peanut Noodles

So after a lovely, rather over indulgent birthday week off work and few days in Cornwall it is sadly back to reality. After all the eating last week it is time to get my diet back in check, so I am trying to stick to really quick, wholesome meals. As much as I love to cook recently I have spent far too much time in the kitchen and need to try and make time for other things (such as the rest of the housework which I do my very best to avoid!). Tonight I made a peanut stir-fry for dinner; I enjoyed it so much that I thought I would share the recipe with you. This recipe is enough for two good portions; there was even a little left for lunch tomorrow.

1 teaspoon coconut oil
2 chicken breast, chopped
1 red pepper, thinly sliced
A handful of mushrooms, thinly sliced
Half a packet of baby corn, sliced in to quarters lengthways
A packet of sugar snap peas or mange tout
A bag of rice noodles
1 tablespoon peanut butter
2 tablespoons boiling water
1 teaspoon soy sauce

Melt the coconut oil in a wok or large frying pan. Cook off the chicken for a few minutes until nearly cooked through.

Add all the vegetables and stir-fry for a couple of minutes.

Mix together the peanut butter, water and soy sauce.

Add the rice noodles and peanut mixture to the wok, continue to cook for a further few minutes until all combined and thoroughly heated through. You may need to add more water to prevent all the noodles sticking together, you want the peanut mixture to act as a sauce and not bind the noodles together.

Enjoy.