• Boil a large pot of salted water for the egg noodles.
• When the water is boiling, add the noodles and bring back to the boil.
• Cook until softened, 4-6 mins. 
• Drain in a sieve and return to the pot, off the heat.
• Drizzle with oil and toss to prevent sticking. 

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

• Roughly chop the mushrooms.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the coriander (stalks and all).
• Quarter the lime.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken and mushrooms. Season with salt and pepper. 
• Fry until chicken is golden on the outside and cooked through, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Add the broccolini and fry for 4-5 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Add the Thai spice and garlic and fry until fragrant, 1 min. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Remove the pan from the heat and stir in the miso and ketjap manis. 

TIP: Add a splash of water if the sauce is too thick.

• Add the drained noodles to the pan and stir to coat.
• Add a squeeze of lime juice.
• Season to taste with salt and pepper.

• Divide the noodles between bowls.
• Top with the peanuts and chopped coriander.
• Serve remaining lime wedges alongside for squeezing over.