Speedy Spiced Chicken Udon

a) Meanwhile, boil a full kettle. Peel and grate the garlic (or use a garlic press). 

b) In a small bowl, combine the ketjap manis, soy sauce, ketchup and water for the sauce (see pantry for both amounts). Set your sauce mixture aside.

c) Pop the udon noodles into a medium heatproof bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently separate with a fork. Drain in a colander.

a) Once the chicken has browned, add the coleslaw mix, garlic and Indonesian style spice mix to the pan.

b) Cook, stirring, until fragrant, 1-2 mins.

a) Add the sauce mixture to the pan.

b) Bring to the boil, then simmer until slightly reduced, 2-3 mins.

c) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

a) Add the cooked noodles to the pan.

b) Simmer until piping hot, 1-2 mins.

c) Stir in the butter (see pantry for amount) until melted. Remove from the heat.