• Boil a large pot of salted water for the noodles.
• Add the noodles to the boiling water.
• Cook until softened, 4-6 mins. 
• Once cooked, drain in a sieve and return to the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking.

• Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Halve the broccolini lengthways.
• Peel and grate the ginger (use a spoon to easily scrape away the peel).

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the chicken and bell pepper until chicken is browned, stirring occasionally, 6-8 mins. IMPORTANT: Wash hands after handling raw chicken and its packaging.
• Season with salt and pepper.
• Add Thai spice, broccolini and ginger. Cook until starting to char, 2-3 mins.

NOTE: Swapping to prawns? Follow the recipe as written, replacing ‘chicken’ with ‘prawns’ where necessary.

• Add 150ml water (per 2P) to the pan and immediately cover with a lid or some foil.
• Simmer until veg is tender and chicken is cooked through, 4-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• While the veg cooks, trim and thinly slice the scallion.

• Remove the pan from the heat and stir in the sweet Asian sauce and teriyaki sauce.
• Mix well to ensure everything is coated.
• Season to taste with salt and pepper, if required. 
• Stir through the noodles making sure to coat well with the sauce.

TIP: Add a splash of water if you feel the noodles are too dry.

• Share the chicken noodle stir-fry between bowls.
• Scatter the sliced scallion over the top.