a) Pour the boiling water into a large saucepan. Bring back to the boil on high heat. Trim the spring onion and slice thinly. b) Crush the peanuts in the bag by bashing gently with a saucepan.

a) Add the noodles to the boiling water, lower the heat and boil for 4 mins. When cooked, drain in a sieve.

a) Meanwhile, heat a drizzle of oil in a frying pan. When hot, add the chicken and fry, stirring occasionally, until starting to brown, 3-4 mins.

a) Next add the mangetout and half the spring onion to the chicken and stir-fry for another 2 mins.

a) Tip the drained noodles into the pan along with the ketjap manis and soy sauce. Toss everything together well until piping hot, another 2 mins. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle.

a) Serve the chicken noodles in bowls topped with the remaining spring onion, the peanuts and the lime, chopped into wedges, for squeezing over.