Hello #LoyalRoyals
Have you tried our brand new pesto yet? Pesto Princess Basil & Chilli Pesto is waiting for you in all the top SPAR stores in the Western Cape. By the way, you need to look for it in the fridges as our fresh, preservative-free products need to be kept cold at all times.
Be sure to slot this fragrant, summer-ready stir-fry into your supper plan this week 🙂
Loving your encouraging comments about our new addition.
HRH Kathleen
You will need
240 g rice noodles
3 Tbsp sesame oil
8–10 chicken thighs, skinless and deboned
3 Tbsp Tamari or soy sauce
1/2 tsp ginger, finely sliced
2 garlic cloves, crushed
4 baby pak choi, halved lengthways
2 carrots, thinly sliced
200 g sugar snap peas, thinly sliced
1 small red cabbage, finely shredded
1 cup kale or spinach (optional)
1 jar Pesto Princess Basil & Chilli Pesto
2 spring onions, thinly sliced
Handful of peanuts, toasted and roughly chopped
Sea salt and black pepper
How to
1. Prepare the noodles according to the package instructions, drain in a colander and run under cold water. Place the cooked rice noodles in a large bowl and toss with a drizzle of sesame oil. Set aside.
2. Slice the chicken into 2 cm thick strips. Heat half a tablespoon of sesame oil in a deep frying pan or wok and stir-fry the chicken, soy sauce, ginger and garlic for a few minutes. Once the chicken is cooked, remove and keep warm.
3. Add more sesame oil to the pan and all the prepared vegetables. Stir constantly over a high heat until they are colourful, crunchy, yet sufficiently cooked through. Add the jar of pesto and toss well to combine. Remove from the pan and heat your noodles quickly to warm them up.
4. Serve the noodles topped with veggies and chicken on a large platter or mix everything together in a warmed serving dish and serve in individual bowls.
Garnish with spring onions, chopped nuts, edible flowers and/or seasoning if desired.
Feeds 4 people.
Food styling and photography by Michelle Parkin.
Food assistant: Lichelle May.
