Sticky Peanut Chicken Noodles

• Chicken breast(500 g)
• Egg noodles(300 g)
• Bell pepper(1)
• Carrot(1)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Peanut butter(4 tbsp)
• Soy sauce(3 tbsp)
• Honey(2 tbsp)
• Fish sauce(1 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Sriracha(1 tbsp)
• Lime(1)
• Rapeseed Oil(2 tbsp)
• Peanuts(40 g)optional
• Coriander(10 g)optional

Method

1. 1

   Slice the {Chicken breast} into thin bite-size strips. Thinly slice the {Bell pepper}, julienne the {Carrot}, slice the {Spring Onion}, mince the {Garlic}, and grate the {Ginger}.

   ~10 min

2. 2

   Cook the {Egg noodles} in boiling water according to the pack until just tender. Drain, rinse briefly, and toss with a little of the {Sesame oil} to stop them sticking.

   ~5 min

3. 3

   Whisk together the {Peanut butter}, {Soy sauce}, {Honey}, {Fish sauce}, {Rice Vinegar}, {Sriracha}, juice from the {Lime}, and 4 tbsp water until smooth.

   ~2 min

4. 4

   Heat the {Vegetable oil} in a large wok or frying pan over high heat. Stir-fry the {Chicken breast} for 4–5 minutes until lightly golden and cooked through. Add the {Bell pepper}, {Carrot}, most of the {Spring Onion}, the {Garlic}, and the {Ginger}, then cook for 2 minutes more.

   ~7 min

5. 5

   Add the noodles and peanut sauce to the pan. Toss for 2–3 minutes until the noodles are glossy and evenly coated, loosening with a splash of water if needed. Stir through half the {Peanuts} and half the {Fresh cilantro}.

   ~3 min

6. 6

   Serve topped with the remaining {Spring Onion}, {Peanuts}, and {Fresh cilantro}.

   ~1 min