Thai-Style Coconut Udon Noodles W. Crushed Peanuts & A Chicken Breast

Peel and finely slice your red onion[s]

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

Peel and finely chop (or grate) your garlic

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

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Trim, then chop your green beans in half

Slice your chestnut mushrooms finely

Boil half a kettle

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

Once hot, add the halved green beans, sliced mushrooms and sliced onion with a pinch of salt and cook for 4-5 min or until the onion has softened

Meanwhile, dissolve your creamed coconut and vegetable stock mix in 250ml [300ml] [350ml] boiled water

Stir in your soy sauce and sriracha (can't handle the heat? Go easy!) – this is your coconut stock

Once softened, add the sliced pepper to the pan with the chopped garlic and ginger and cook for 1-2 min until slightly softened and fragrant

Once fragrant, add your Chinese rice wine and cook for 30 secs or until evaporated

Once everything has softened, add your udon noodles to the pan with the coconut stock and the juice of half your lime[s]

Stir everything together and cook for a further 3 min – these are your Thai-style coconut udon noodles

Cut the remaining lime into 1 wedge per person

While the noodles are cooking, roughly chop your roasted peanuts