Miso-Butter Chicken Thigh & Vegetable Noodles

Boil a kettle, then take your chicken out of the fridge and open the packet and let it air

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

Slice your white cup mushrooms finely

Peel and finely chop (or grate) your ginger and garlic

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

Once hot, add your diced chicken thigh and cook for 10-12 min or until cooked through (no pink meat!)

Add your medium egg noodles to a pot of boiling water over a high heat and cook for 5-6 min until the noodles are cooked with a slight bite

Once done, drain, reserving a cup of starchy noodle water then return to the pot

Melt 2 tbsp [3 tbsp] [4 tbsp] butter in a small bowl in the microwave for 20 secs (gently heat in a pot if you don't have a microwave!)

Once melted, add your soy sauce, miso, a pinch of sugar and the chopped ginger and garlic and whisk to combine – this is your miso-butter

Once the chicken is almost cooked, add the pepper strips, sliced mushrooms and sweet pea pods to the pan and cook for 3-4 min or until slightly softened but still crunchy

Once slightly softened, add the miso-butter to the pan with the vegetables along with a splash of starchy noodle water and mix well

Add the juice of half your lime[s] and the drained noodles to the pan and give everything a really good mix up

Cook for 1-2 min further until everything's nicely coated in the sauce – this is your miso-butter chicken thigh and vegetable noodles

Cut the remaining lime into 1 wedge per person