• 1 tablespoon sunflower oil
  • 1 teaspoon ready-chopped ginger
  • 150 g (5 oz) ready-cooked chicken, diced
  • 4 spring onions, thinly sliced
  • 75 g (3 oz) bean sprouts
  • 300 g (10 oz) ready-cooked medium egg noodles
  • fresh coriander, to garnish
  • 4 tablespoons crunchy peanut butter
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons lime juice
  • 100 ml (3½ fl oz) water

Whisk together all the ingredients for the sauce except the water in a small bowl.

Heat the oil in a wok or large frying pan, add the ginger and cook for 1 minute. Stir in the chicken, spring onions and bean sprouts and stir-fry for 2 minutes. Add the noodles and stir-fry for 1 minute.

Pour in the sauce and measurement water and stir to coat the noodles and chicken. Heat until piping hot, then serve immediately garnished with coriander leaves.

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