Spicy Peanut Noodles with Shredded Chicken

Ingredients

• 1 oz (28 g) chickpea spaghetti (such as Banza), dry
• 1 cup (91 g) broccoli florets
• 1 tbsp (16 g) natural peanut butter
• 2 tsp (10 ml) reduced-sodium soy sauce
• 1 tbsp (15 ml) fresh lime juice
• 1 tsp (2 g) fresh ginger, grated
• 1 garlic clove, grated
• 2 oz (57 g) cooked chicken breast, shredded
• 1 cup (70 g) red cabbage, shredded
• 2 1/2 oz (66 g) cucumber, cut into matchsticks
• 1 tsp (5 ml) toasted sesame oil

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Method

1. Cook the spaghetti in boiling water until al dente, about 8 minutes, dropping in the broccoli for the final 2. Drain and rinse under cold water.
2. Whisk the peanut butter, soy sauce, lime juice, ginger and garlic with 1 tablespoon of warm water to a pourable sauce. Toss the noodles and broccoli with the chicken, cabbage and cucumber, then the sauce. Finish with the sesame oil.