Asian Chicken Skewers

Remove the core from your pepper and chop into roughly 3cm pieces. Chop your chicken into 3cm pieces too. Put your pepper and chicken in a bowl. Mix together your rice vinegar, soy sauce, sugar and chilli ketchup along with 1 tsp of water. Add this to the chicken and pepper, mix around so they have a good coating and leave to the side.

Bring a pot of water to the boil. Peel and finely chop your ginger.Tip: You can peel your ginger with the back of a spoon! Peel and chop your garlic clove. Finely slice your spring onions, separating chopped green tops and white bits.

Thread your chicken and pepper pieces onto the wooden skewers, alternating chicken and red pepper (if you don’t have exactly the right ratio of chicken to pepper pieces it doesn’t matter!). Then put the skewers on a baking tray. Put them in the oven to cook for 15 mins, turn them over halfway through cooking.Tip: The chicken is cooked when no longer pink in the middle.

Add your noodles to the boiling water and cook for 4 mins or until cooked. Then drain and submerge in cold water to prevent them cooking any further. Tip: We will stir-fry these later

In the meantime, you need to make your carrots into ribbons: pull a vegetable peeler lengthways along the carrot. This will make lovely thin ribbons (if you use a knife they will be too thick).