Spicy peanut chicken noodles

Flavour tip: peanut sauce needs a balance of salty, sour, sweet and spicy. Taste it before adding it to the pan; use more lime for brightness, soy sauce for savouriness or sriracha for heat. Budget variation: use chicken mince instead of sliced chicken, or replace 200g of the chicken with edamame or another protein you have on hand.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the peanut butter, soy sauce, sriracha, rice vinegar, lime juice, honey and optional sesame oil. Gradually whisk in warm water until the sauce is pourable.

Step 2

Cook the noodles according to the packet instructions. Drain and set aside. If they stick, toss with a little water and keep them separate from the sauce until needed.

Step 3

Heat the oil in a large wok or frying pan over medium-high heat. Add the chicken and cook for 5–8 minutes, stirring regularly, until cooked through to 75°C internally. Remove to a plate.

Step 4

Add the onion to the same pan and cook for 2 minutes.

Step 5

Add garlic and ginger and stir-fry for 30 seconds.

Step 6

Add the frozen vegetables and cook for 4–6 minutes until hot and most of the excess water has evaporated.

Step 7

Return the chicken to the pan. Add the noodles and peanut sauce.

Step 8

Toss everything together for 2–3 minutes. Add a splash of water if the sauce becomes too thick.

Step 9

Top with spring onions, sesame seeds and extra lime.