Honey Sambal Chicken Noodles

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

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 your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, when your pan of water is boiling, 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.

Once the chicken is cooked, add the garlic and ginger puree to the pan. Cook until fragrant, 1 min.

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

Stir to combine, then simmer until thickened, 3-4 mins. 

Once thickened, add the cooked noodles to the chicken and toss until well coated, 1 min.