How to make Nathan Anthony’s creamy peanut lime chicken noodles

“If this was served to me at lunchtime, I’d be a very happy man,” says Bored Of Lunch’s Nathan Anthony. “This dish is a delightful twist on the classic chicken satay, offering the perfect balance of creamy and tangy flavours. If udon noodles aren’t your thing you can replace them with any other noodle you like.”

Creamy peanut lime chicken noodles

Ingredients:
(Serves 4)

225g udon noodles
3tbsp smooth peanut butter
3tbsp sweet chilli sauce
2tbsp light soy sauce
Juice of 2 limes
2 chicken breasts, sliced into strips
1 pepper, chopped
1 onion, chopped
1tsp olive oil
4 garlic cloves, crushed
1tbsp fresh ginger, grated
Salt and pepper, to taste

To serve:

Handful of fresh coriander, chopped
Handful of peanuts, chopped
Lime wedges

Method:

Bring a pan of salted water to the boil over a medium heat and cook the udon noodles until al dente, according to the packet instructions.

In a medium bowl, combine the peanut butter, sweet chilli sauce, soy sauce, lime juice and some salt and pepper with a few tablespoons of water to adjust the consistency.

Add the chicken strips, pepper and onion to a bowl and stir in the olive oil, garlic, ginger and some salt and pepper.

Remove the tray from your air fryer basket, then pop the chicken and vegetables into the air fryer and cook for 12-14 minutes at 190°C. Once cooked, add the drained noodles and peanut sauce mixture to the basket and give it a good stir.

Divide the noodle mixture into bowls or meal prep containers.

When ready to eat, top each bowl with some coriander and chopped peanuts and serve with a wedge of lime.

Bored Of Lunch: Meal Planner by Nathan Anthony is published by Ebury Press, priced £18.99. Photography by Dan Jones. Available January 1