This is a simple, midweek stir-fry with a wonderful, creamy peanut sauce. You don’t have to use straight-to-wok noodles – you can boil noodles or use leftover rice, if you prefer.
Prep time: 5 minutes | Cooking time: 15 minutes
Olive oil, for frying
500g chicken breast, cut into bite-sized pieces
1 red pepper, deseeded and finely sliced
5 spring onions, green and white parts roughly chopped
140g baby corn, halved lengthways
Large handful of mangetout
1 red chilli, finely sliced into rings (optional)
150ml full-fat coconut milk
1 tsp hot chilli powder
2 tbsp smooth peanut butter
300g straight-to-wok noodles
1 tbsp lime juice
1 tbsp soy sauce
Small handful of crushed unsalted cashew nuts, to serve (optional)
Small handful of coriander, finely chopped, to serve (optional)
Drizzle a little oil in a wok or large non-stick frying pan on a medium heat. When hot, add the chicken and fry for five minutes, turning regularly, until sealed all over. Add the pepper, spring onions, baby corn, mangetout and red chilli slices. Add a little more oil and fry for 10 minutes, turning the ingredients over regularly.
In the meantime, in a small bowl mix together the coconut milk, chilli powder and peanut butter, and season with salt and pepper, to make a sauce.
Add the sauce to the pan with the vegetables and fry for two minutes, until bubbling.
Stir in the straight-to-wok noodles, breaking them apart as you add them. Add the lime juice and the soy sauce, and fry for three minutes on a low heat, moving the noodles around the pan until coated and evenly distributed through the veg.
Check that the chicken is cooked through, then divide the stir-fry equally between four bowls. Sprinkle with some roughly crushed cashew nuts and chopped coriander to serve, if you wish.