Chicken Satay with Firey Noodles

Did you know it's the year of the Horse? Legend has it that in ancient times, Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one. He announced that the people born in each animal's year would have some of that animal's personality. People born in the year of the horse are said to be a bit like horses: animated, active and energetic – they love being in a crowd. They are quick to learn independence – foals can walk minutes after birth – and they have a straightforward and positive attitude towards life. They are known for their communication skills and are exceedingly witty!

This recipe is from Jamie's 30 minutes meals pg 112 - but I've weight watchered it slightly!

Chicken Skewers, Amazing Satay Sauce and Firey Noodle Salad

Satay

Serves 2

1/2 bunch of fresh coriander

1 fresh red chilli

1/2 clove garlic

60g of reduced fat crunchy peanut butter

soy sauce

a 2cm piece of fresh ginger

2 limes

Chicken

2 skinless chicken breasts

Noodles

120g dried egg noodles

20g unsalted cashewnuts

1/2 a medium sized red onion, finely chopped

1 red chilli, finely chopped

1-2 tbs soy sauce

1 lime

1 tsp sesame oil

1/2 tsp fish sauce

1/2 tsp runny honey

a small bunch of fresh coriander

I couldn't get fresh coriander so I omitted it and if you can't find reduced fat peanut butter - don't worry.. the difference for the amount required for this recipe is only 1 propoint so full fat won't make that much of a difference!

Total Propoints recipe 35, per person 17! But worth it for a Saturday night! (Satay sauce 9, Chicken 8, Noodles 18)

1. lay 4 wooden skewers in a tray of water to soak (this stops them burning under the grill. Turn on the grill.

2. put the coriander (stalks and all) into the food processor with the chilli (with seeds if you like it spicy, remove seeds if you don't), peeled garlic, peanut butter and a lug of soy sauce. Peel and roughly chop the ginger and add. Finely grate in the zest of both limes and then squeeze in the juice from 2 of them. Add a couple of splashes of water and whiz to a spoonable paste. Season to taste, Spoon half into a bowl for serving (optional drizzle with some olive oil) and set aside.

3. line the chicken breasts up on a chopping board, alternating ends and close together. Gently push the skewers to give you four kebabs and cut.

4. spoon the rest of the satay from the processor into a roasting tray, add the chicken skewers and coat using your hands to make sure all the chicken is covered in the satay. season and place under the grill for about 8-10 minutes on each side, or until golden brown and cooked through.

5. Put the noodles in a large bowl, cover with boiling water and a plate, and leave to soak for 6 minutes. put a medium frying pan on a low heat. Bash the cashew nuts with a rolling pin and add to the pan and leave to toast, tossing occassionally.

6. Peel the red onion half and put in the processor with the chilli, and the stalks from the coriander. Pulse until finely chopped then into a large serving bowl with 1-2 tablespoons of soy sauce. Squeeze in the juice of 1 lime and stir in 1 tsp each of sesame oil and fish sauce. Mix well, taste for seasoning. Drain the noodles and add to the bowl!

7. add a tsp of honey to the cashew nuts and once dark golden tip them into the serving bowl an add the chopped coriander leaves. Toss everything together.

8. when the skewers are done, serve on a bed of noodles and use the satay as a dipping sauce!