This is a really quick and easy dish. If you want to, you can cook the noodles and prepare all the veg and chicken in advance, then keep them in the fridge until you’re ready to cook.

Serves 2

Ingredients

• • 1 large chicken breast (approximately 180g), preferably higher welfare, skin off
• • a bunch of fresh coriander
• • 2 big cloves of garlic
• • a thumb-sized piece of fresh ginger
• • 8 spring onions
• • 1 gem lettuce
• • 1 fresh red chilli
• • 1 lime
• • 100g dried medium egg noodles
• • vegetable oil
• • 2 tablespoons unsalted cashew nuts
• • 1 tablespoon icing sugar
• • freshly ground black pepper
• • a large handful of mangetout
• • a handful of beansprouts
• • 1 tablespoon soy sauce
• • 1 teaspoon fish sauce
• • optional: a few sprigs of watercress

To prepare your stir-fry

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• Cut the chicken breast into 1cm thick strips
• Pick the coriander leaves and finely slice the stalks
• Peel and finely slice the garlic and ginger

To prepare your stir-fry

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• Trim and finely slice the spring onions
• Separate the little gem leaves
• Wash and spin the salad leaves dry

To prepare your stir-fry

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• Deseed and finely slice the chilli
• Cut the lime into wedges

To cook your stir-fry

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• Cook the noodles in boiling water according to packet instructions
• Drain and refresh under cold water
• Drain again, toss in a little oil and put to one side

To cook your stir-fry

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• Toss the cashew nuts with a tablespoon of water and the icing sugar
• Drop into a hot saucepan and cook, shaking and tossing constantly, until the nuts turn sticky then golden
• Tip into a bowl to cool, then roughly chop or bash in a pestle and mortar

To cook your stir-fry

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• Heat a frying pan or wok that’s big enough to hold all the ingredients
• Season the chicken with black pepper and stir-fry in a little vegetable oil for 2 to 3 minutes, or until almost cooked
• Add the coriander stalks, garlic and ginger and cook for a further minute

To cook your stir-fry

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• Add the spring onions, mangetout and beansprouts and stir-fry for a couple of minutes, then add the cooked noodles and coriander leaves
• Keep stir-frying until the noodles are warmed through and the chicken is perfectly cooked
• Stir through the soy and fish sauces and remove from the heat

To serve your stir-fry

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• Divide between bowls and decorate with the little gem leaves, watercress sprigs, if using, and the nuts
• Sprinkle over the sliced chilli
• Serve with lime wedges on the side for squeezing over