Step 1

Start by adding the spring onion (reserving some for garnish) into a large saucepan along with the rapeseed oil and a pinch of salt. Gently fry for around 5 minutes on a medium/low heat.

Step 2

Then, add the curry powder, garlic and peanut butter into the pan. Add a splash of water to help combine the ingredients. Fry for a couple of minutes and then add the coconut milk, stock and chicken pieces. Reduce the heat to very low and simmer for 15 minutes.

Step 3

Next, add the mangetout, pak choi, lime juice, soy sauce and noodles to cook for a further 5 minutes or until the noodles are cooked. Stir to combine.

Step 4

Taste to check if any salt is needed and serve with a sprinkle of the reserved spring onion and some optional chilli flakes if you like a little kick.