Yellow Thai Style Chicken Noodles

a) Pour the boiled water from the kettle into a medium saucepan with 1/2 tsp salt and bring to a boil.

b) When boiling, add the noodles to the water 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) When hot, add the diced chicken, mushrooms and broccoli to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

a) Add the garlic, Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste to the frying pan. Stir fry for 1 min. 

b) Stir in the ketjap manis, soy sauce, honey and the water for the sauce (see pantry for both amounts). Stir in the coleslaw mix. 

c) Bring the the boil, then simmer until the veg are tender, 3-4 mins.

a) Add the noodles to the frying pan and stir to combine with the sauce. 

b) Warm through until piping hot, 1-2 mins. 

c) Remove the frying pan from the heat. Squeeze in half of the lime juice.