Chicken Satay Lettuce Wraps

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a full kettle

Add your wholewheat noodles to a pot, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min, then drain the soaked noodles

While the noodles are soaking, peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium heat

Once hot, add the sliced onion and a pinch of salt and cook for 2-3 min or until starting to soften

Once starting to soften, push the sliced onion to one side of the pan and increase the heat to high, then add your chicken breast strips

Cook for 10-12 min or until browned and cooked through (no pink meat!)

Meanwhile, separate 6 outer lettuce leaves per person, wash and dry them well with kitchen paper then shred the inner core[s] finely

Chop your coriander finely, including the stalks

Strip your mint leaves from their stems and chop them finely, discard the stems

Top, tail, peel and grate your carrot[s]

Cut your lime[s] into 2 wedges per person

Combine your peanut butter, red chilli relish, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 3 tbsp [4 tbsp] [5 tbsp] boiled water in a small bowl

Add your soy sauce and the juice of half the lime wedges and stir it all together – this is your satay sauce

Once done, transfer the chicken to a clean board and shred it apart using two forks – this technique is known as 'pulling'

Add the shredded chicken, cooked onion, grated carrot, shredded lettuce, chopped mint, coriander and satay sauce to the pan with the drained noodles

Give everything a good mix up – this is your chicken satay noodle filling