Speedy Sweet Tamarind Chicken Noodles

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Step 1

Bring a medium saucepan of water to the boil for the noodles. Shred the carrots using a julienne peeler or coarsely grate with a box grater. Cut the spring onions into 3cm lengths. Finely chop the peanuts. Crack 2 eggs into a bowl and whisk to combine. Thinly slice the chicken.

Step 2

Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.

Step 3

Heat 2 tsp vegetable oil in a large frypan over high heat until very hot. Stir-fry the chicken for 1-2 mins until browned. Remove from the pan and season with salt and pepper. Heat 2 tsp vegetable oil in the pan over high heat. Stir-fry the carrot for 1 min. Move the carrot to the side of the pan.

Step 4

Add the egg to the empty side of the pan and cook, stirring, until scrambled but not set. Add the noodles, chicken, spring onion, tamarind sauce and 1 tbs soy sauce and stir-fry for 2 mins or until combined and warmed through. Remove the pan from the heat.

Step 5

Taste the chicken noodles, then season with pepper. Divide among bowls, scatter over the peanuts and enjoy!

Step 6

Chilli lovers, add a kick with a drizzle of your favourite hot sauce or a pinch of chilli flakes.