• Boil a large pot of salted water.
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 3cm long batons.
• Add the carrots to the boiling water and cook until just tender, 5-7 mins.
• Add the noodles for the final 1-2 mins of cooking time.
• Drain in a colander, then return to the pot, off the heat. Season with salt and pepper. Toss with a drizzle of oil.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Place a large pan over medium-high heat with a drizzle of oil.
• Add diced chicken to hot pan, season with salt and pepper and fry until browned for 5-6 mins, then add the onion and fry until softened, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

• Add the teriyaki sauce and half the apple cider vinegar (per 2P) into the pan.
• Stir through the drained carrot and noodles. Add a splash of water to loosen the sauce if required.
• Season to taste with salt and pepper. 

• Divide the Asian chicken noodles between plates.
• Spoon any sauce remaining in the pan over the top.