Singapore-Style Chicken Thigh Noodles

Boil a full kettle

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

Add your fine egg noodles to a 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, reserving a cup of starchy noodle water and set aside

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 with a little salt and cook for an initial 5 min or until starting to brown

Meanwhile, peel and finely slice your brown onion[s]

Trim, then slice your green beans finely

Slice your baby button mushrooms finely

Slice half your red chilli[es] into rounds and finely dice the remaining

Once the chicken has started to brown, add the sliced onion, green beans and sliced mushrooms and cook for 4-5 min or until starting to soften

Once softened, add your ginger & garlic paste and diced chilli (can't handle the heat? Go easy!) with your ground turmeric, curry powder and a generous pinch of salt

Cook for 2-3 min or until fragrant

Once fragrant, add the drained noodles with your soy sauce, a splash of reserved starchy noodle water and a knob of butter

Give everything a good mix up until the noodles are fully coated in the sauce and your chicken is cooked through (no pink meat!) – this is your Singapore-style chicken noodles

Tip: Add a splash more water if your noodles are looking a little dry!