Meat-Free Chicken Pad See Ew

Boil a full kettle

Peel and chop the red onion[s] into wedges

Heat a large, wide-based pan with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the red onion wedges with a generous pinch of salt and cook for 4-5 min or until starting to soften

Meanwhile, peel and finely slice the garlic

Slice the red chilli[es] finely

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Add the rice noodles to a bowl and cover them with boiled water

Set aside for 12-15 min or until softened

Once softened, drain the noodles and set aside

Once the red onion wedges have softened, add the sliced garlic and sliced red chilli (can't handle the heat? Go easy!) and cook for a further 1-2 min or until fragrant

Once fragrant, add the sliced spring greens and continue to cook for a further 2-3 min or until starting to soften

Meanwhile, tear the meat-free chicken into smaller strips

Once the spring greens have softened, add the meat-free chicken to the pan

Add the soy sauce, 1 tbsp [2 tbsp] sugar with a splash of cold water and cook for 1 min or until the sugar has dissolved

Add the drained rice noodles with 1 tbsp [2 tbsp] vegetable oil and give everything a good mix up

Cook for 1 min further or until everything's warmed through and coated in the sauce – this is your meat-free chicken pad see ew

Trim, then slice the spring onions finely