Char Siu Chicken Noodle Stir-Fry

Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring 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.

Meanwhile, put a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Cover and set aside.

Pop the pan back on high heat. Add the pepper and onion chunks, season with salt and pepper and stir-fry until charred, 5-6 mins. 

Add the garlic and stir-fry for a further 30 secs. Stir in the char siu paste, soy and water for the sauce (see pantry for amount). 

Add the chicken back into the pan, then lower the heat and simmer until the sauce has slightly thickened, 1-2 mins.

Once the sauce has thickened, stir the cooked noodles into the pan.

Toss together so the noodles are nicely coated in the sauce. Add a splash more water if you feel it needs it.