Crunchy Chicken Satay & Noodle Salad

Take your chicken out of the fridge, open the packet and let it air

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice your red onion[s], then peel and finely chop (or grate) your garlic

Wash, then cut your lettuce into thin wedges, lengthways, and pat dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced pepper and onion with a pinch of salt and cook for 4-5 min or until they've softened slightly

Boil a kettle

Coat your chicken breast portion[s] in your curry powder

Once softened, transfer the pepper and onion to a clean plate and return the pan to a medium-high heat (no need to clean!)

Add the curried chicken to the pan and cook for 3 min on both sides or until golden

Add a couple of splashes of water to the pan and cover with a lid

Cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)

Meanwhile, add your fine egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min

Drain the soaked noodles and return to the large bowl

Chop your creamed coconut roughly (if required!)

Add the chopped creamed coconut and peanut butter to a bowl and add 2 tbsp [3 tbsp] [4 tbsp] boiled water

Whisk everything together until you have a smooth paste

Stir your soy sauce, red chilli relish and chopped garlic (not a fan of raw garlic? Try using less!) into the paste – this is your satay dressing

Add your lettuce wedges and the softened pepper and onion to the bowl with the drained noodles and give everything a good mix up – this is your noodle salad

Slice the cooked chicken finely on a clean board