a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, slice the sugar snap peas in half lengthways.

b) Peel and grate the garlic (or use a garlic press). 

c) In a small bowl, combine the ketjap manis, soy sauce, ketchup and water for the sauce (see pantry for both amounts). Set your sauce mixture aside.

a) Once the chicken has browned, add the coleslaw mix, sugar snaps, garlic and ginger puree to the pan.

b) Cook, stirring, until fragrant, 1-2 mins.

a) Add the sauce mixture to the pan.

b) Bring to the boil, then simmer until slightly reduced, 2-3 mins.

c) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

a) Add the udon noodles to the pan.

b) Toss to coat in the sauce, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

c) Stir in the butter (see pantry for amount) until melted.

a) Share the chicken udon between your bowls.

b) Sprinkle over the peanuts to finish.

Enjoy!