Build Your Own: Double Satay Chicken Noodle Bar

Boil a full kettle.

In a small bowl, combine the peanut butter, sweet chilli sauce, ginger puree, the boiled water for the sauce (see pantry for amount) and half the soy sauce. Mix until combined into a smooth sauce.

Add a good squeeze of lime and taste the sauce. Season with salt, pepper, and more lime if you feel it needs it.

Add a splash more water if it looks too thick.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken mini fillets to the pan and sprinkle over the Indonesian style spice mix. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry until golden brown on the outside and cooked through, 10-12 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Pour the remaining boiled water from the kettle into a medium saucepan with ½ tsp salt and bring back to the boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Pop them back in the pan off the heat and stir in a drizzle of oil along with the honey (see pantry for amount) and remaining soy sauce. Set aside for later.

Once the chicken is cooked, transfer to a small bowl and cover to keep warm.

Return the (now empty) frying pan to medium-high heat with a drizzle more oil. Once hot, add the green beans and carrot and stir-fry until starting to char, 2-3 mins.

Next, stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans and carrots are tender, 4-5 mins. Remove the pan from the heat.