Miso-Butter Chicken Noodles

Boil a kettle

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

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

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

Once hot, add the diced chicken thigh and cook for 5-7 min or until cooked through (no pink meat!)

Add the wholewheat noodles to a pot of boiling water with a pinch of salt over a high heat and cook for 5-7 min until the noodles are cooked with a slight bite

Once done, drain and return to the pot

Meanwhile, combine the miso paste with 1 tbsp [2 tbsp] sugar and stir together until you are left with a smooth paste

Melt 2 tbsp [4 tbsp] butter in a small bowl in the microwave for 20 seconds (use a pot over a medium heat if you don't have a microwave!)

Once melted, add the butter and chopped ginger to the miso mixture and whisk to combine – this is your miso butter

Once the chicken is almost cooked, add the sliced red pepper and mangetout to the pan and cook for 3 min or until slightly softened

Drizzle the toasted sesame oil over the drained noodles, give everything a good mix up and set aside – these are your sesame noodles

Once the vegetables have softened, add the miso butter to the pan and stir until it melts and coats the chicken