Thai Turmeric Sweetcorn Chicken Noodles

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

Once hot, add the chicken breast[s] and cook for 3 min on each side or until golden

Once golden, reduce the heat to medium, add a splash of water and cook, covered, for 10-15 min or until the chicken is cooked through

Meanwhile, boil a kettle 

Cut the pak choi in half, separating the white and green parts

Set the green tops aside and cut the whites into bite-sized pieces 

Peel and finely slice (don't chop!) the garlic

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

Once hot, add the ground turmeric and cook for 30 sec

Add the sliced garlic and Thai green curry paste and cook for 2 min

Reduce the heat to medium-low, add the white pak choi with a generous pinch of salt and cook for 3 min or until the pak choi is tender

Meanwhile, add the wholewheat noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite, then drain

Meanwhile, re-boil a kettle

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream and the chicken stock cube[s] in 350ml [700ml] boiled water - this is your coconut stock 

Quarter the lime[s]

Trim, then slice the spring onion[s] finely

Add the coconut stock, chilli flakes (can't handle the heat? Go easy!) and soy sauce to the pan

Add the sweetcorn (no need to drain) and the green pak choi and cook for 1-2 min or until the greens have wilted - this is your sunny broth

Meanwhile, once the chicken is cooked, remove the pan from the heat and shred the chicken breast[s] apart in the pan, using two forks - this technique is known as ‘pulling’