Fragrant Chicken Noodle Stir-Fry

a) Pour the boiled water (see pantry for amount) into a large saucepan with 1/2 tsp salt and bring back to the boil on high heat.

b) When your pan of water is boiling, add the noodles and cook until tender, 4 mins. 

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

a) While the noodles cook, heat a drizzle of oil in a large frying pan on medium- high heat.

b) Once hot, add the diced chicken, mushrooms, pepper and broccoli. Season with salt and pepper. Stir-fry until the chicken is cooked through, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

a) Stir in the Thai style spice blend (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree. Cook for 1 min more.

b) Add the soy sauce, ketjap manis, honey and water for the sauce (see pantry for amount) to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

a) Stir to combine and simmer until slightly thickened, 2-3 mins.

b) Add the cooked noodles and a good squeeze of lime juice from a lime wedge to the pan. Toss to coat in the sauce, 1 min.