Curry noodle salad with peanuts

Name: Curry noodle salad with peanuts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g small noodles; 7-10 Tbsp salt, pepper; 1 medium onion; 250 g Chicken filet; 1 TABLESPOON Oil; 1 TEASPOON Vegetable broth; 100 g frozen peas; 1 collar Spring onions; 1 medium zucchini; 1 small ripe avocado; 1 TABLESPOON Lemon juice; 100 g roasted peanuts; 150 g Skimmed milk yoghurt; 2-3 TABLESPOONS Salad cream; 3-4 Tsp Curry; 1 knife tip ground ginger

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g small noodles
7-10 Tbsp salt, pepper
1 medium onion
250 g Chicken filet
1 TABLESPOON Oil
1 TEASPOON Vegetable broth
100 g frozen peas
1 collar Spring onions
1 medium zucchini
1 small ripe avocado
1 TABLESPOON Lemon juice
100 g roasted peanuts
150 g Skimmed milk yoghurt
2-3 TABLESPOONS Salad cream
3-4 Tsp Curry
1 knife tip ground ginger

Directions

1
Cook the pasta in boiling salted water for 8-10 minutes. Drain and let cool off
2
Peel and finely chop the onion. Wash, dry and chop the meat. Fry in hot oil all around for about 5 minutes. Season with salt and pepper, remove
3
Sauté onion in the frying fat. Add 1/8 l water and stock. Pour hot over the noodles and leave to stand for about 10 minutes. Defrost the peas
4
Clean, wash and finely chop the spring onions, except for a few tips for garnishing. Clean, wash and finely dice the zucchini. Cut avocado in half, stone, peel and cut into pieces. Sprinkle with lemon juice immediately
5
Coarsely chop the nuts, except for a few for sprinkling. Mix with yoghurt, salad cream and curry. Season to taste with salt, pepper and ginger. Mix prepared salad ingredients and sauce. Leave to stand for about 1 hour. Sprinkle with rest of nuts and garnish
6
Nuts are quite rich in calories (about 600 kcal/100 g). Therefore: A handful a day is enough!