Thai Style Peanut Chicken and Veggie Gyoza Noodles

a) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug. Pour the remaining boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil.

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

b) Once hot, add the diced chicken to the pan and season with salt and pepper. 

c) 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.

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

b) Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins.

c) Once golden, remove from the heat, then add 1 tbsp water to the pan. Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.

d) Meanwhile, in a jug or bowl, mix together the boiled water and sugar for the sauce (see pantry for amount), soy sauce, peanut butter and ketjap manis. TIP: The peanut butter will loosen more when it warms up in the hot pan.

a) Once the chicken is cooked, add the yellow Thai style paste, green beans and garlic to the pan. Cook until fragrant, 1 min.

b) Add the cooked noodles and peanut sauce, stirring until well combined, 2-3 mins. Add a splash of water to loosen the sauce if needed.

c) Add a generous squeeze of lime juice. Taste and season with salt and pepper if needed.