ALMOND MACADAMIA NUT SPREAD
Nutty Asian noodle broth
A quick and easy noodle broth with vegetables and chicken – perfect for a light summer dinner.
Preparation time: 10 minutes
Cooking time: 10 minutes
500ml (2 cups) vegetable stock
45ml (3 tbsp) ButtaNutt Almond Macadamia nut spread
30ml (2 tbsp) hoisin sauce
2.5ml (½ tsp) garlic finely chopped
2.5ml (½ tsp) ginger, finely grated
2.5ml (½ tsp) chillies, finely chopped
200g hokkien noodles
125ml (½ cup / 70g) peas
salt and pepper
2 (300g) chicken breasts, grilled
1 (25g) spring onion, thinly sliced
2.5ml (½ tsp) sesame seeds
handful basil leaves
Combine the stock, nut spread, hoisin sauce, garlic, ginger and chillies in a small pot over medium heat and simmer, 2 minutes. Add the noodles and peas and simmer until tender, 2-4 minutes. Season it to taste. Divide the broth between the serving bowls and top each portion with some sliced chicken, spring onions, sesame seeds and basil leaves.
TIP: Hokkien noodles can be found at some supermarkets and at your local Asian supermarket. If unavailable, simply replace it with rice or egg noodles.