Spicy Peanut Udon Noodles with Chicken

Ingredients

For 2 portions

• 🍜 200g udon noodles (dry)
• 🍗 300g chicken breast (raw, boneless)
• 🥜 50g peanut butter
• 🥣 30ml soy sauce
• 🌶️ 10g chilli paste
• 🍋 15ml lime juice
• 🍯 1 Tsp maple syrup
• 🧄 2 cloves garlic
• 🥕 1 medium carrots
• 🧅 40g spring onions
• 🏺 1 Tbsp sunflower oil
• 🥤 60ml tap water

Method

1. Cook the udon according to the packet, drain and rinse briefly under warm water so they don't stick.
2. Slice the chicken into thin strips about 1 cm wide and season with a pinch of salt. Cut the carrot into thin matchsticks, mince the garlic and slice the spring onions, keeping some green tops for garnish.
3. Sauce: whisk the peanut butter, 2 tablespoons of the soy sauce, the chilli paste (or sriracha), lime juice, maple syrup and the warm water until smooth and pourable.
4. Heat the oil in a wok or large frying pan over high heat. Add the chicken in a single layer and sear for 2 minutes without moving, then stir-fry for 2–3 minutes more until golden and cooked through (no pink in the middle). Splash in the remaining soy sauce and toss. Lift out.
5. Add the carrot, garlic and spring onion whites to the wok and stir-fry for 1–2 minutes.
6. Add the noodles and sauce and toss over medium heat for 1–2 minutes until every strand is coated. Add a splash of water if it gets too thick.
7. Return the chicken, toss once more and serve immediately, topped with the spring onion greens and a sprinkle of crushed peanuts if you like.