Miso & Sesame Chicken Noodles

Boil a kettle

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

Peel and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Combine the miso paste with 1 tbsp [2 tbsp] boiled water, the soy sauce and 2 tsp [4 tsp] sugar – this is your miso mixture

Chop the coriander roughly, including the stalks

Add the wholewheat noodles to a pot of boiled water (enough to fully submerge them)

Bring to the boil and cook over a high heat for 4-7 min until the noodles are cooked with a slight bite

Once cooked, drain and return to the pot

Meanwhile, heat a large, dry wide-based pan (preferably non-stick) over a high heat

Once hot, add the sliced red pepper and cook for 3-5 min until starting to blacken slightly and char (this adds a smoky flavour)

Meanwhile, slice the chicken breast[s] into equally sized strips

Once the peppers are charred, transfer them to a plate and return the pan to a medium-high heat

Add the sliced chicken to the pan with a large drizzle of vegetable oil

Cook for 2 min, or until the chicken starts to turn golden, then add the chopped ginger, chopped garlic and chilli flakes (Can't handle the heat? Go easy!)

Cook for a further 2 min, or until the chicken is cooked through (no pink meat!)

Add the charred pepper back to the pan with the miso mixture and cook for 30 sec

Add the cooked, drained noodles and toss to coat them thoroughly

Remove from the heat and stir in the toasted sesame oil, toasted sesame seeds and most of the chopped coriander (reserve some for garnish) – these are your miso & sesame chicken noodles