Chicken Peanut Noodle Stir-Fry

a) When boiling, add the noodles, green beans and asparagus to the water.

b) Cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and to keep the veg vibrant.

a) Meanwhile, boil a half-full kettle.

b) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug.

c) Add the ketjap manis, soy sauce, peanut butter and sugar for the sauce (see pantry for amount). Stir well.

d) Pop the jug to one side.

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

b) Once hot, add the diced chicken and mushrooms.

c) Stir-fry until the mushrooms are tender and the chicken is cooked through and browned all over, 7-9 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

d) Stir in the red Thai style curry paste and the garlic. Cook, stirring, for 1 min more.

a) Add the peanut sauce to the pan and stir well until combined.

b) Stir through the cooked noodles, green beans and asparagus to coat them in the sauce, then bring to the boil. Simmer until slightly thickened, 1-2 mins.

c) Once thickened, remove from the heat.

d) Add a good squeeze of lime juice and a splash of water if you feel it needs it.