Ingredients
1 cup chicken stock
ginger
2T peanut butter
2T honey
chili flakes
1 lime, juiced
chicken breasts, baked and diced or shredded
1/2 cucumber, ribboned
1 carrot, shredded
4 spring onions, sliced
cooked rice noodles
fresh coriander
Preparation
SAUCE: pour chicken stock into a saucepan and add ginger; bring to boil then let cool 15 minutes to infuse stock with ginger. Add to screw-top jar with peanut butter, honey, 2T oil, and chili flakes and shake to blend. Add lime juice to taste.
MIX ALL: combine noodles, chicken, and sauce in large bowl. Spoon into serving dishes and sprinkle with coriander.
