• Boil a large pot of salted water for the noodles.
• When the water is boiling, add the noodles and cook until softened, 4-6 mins.
• Drain in a sieve then 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.

• Meanwhile, trim the green beans.
• Trim the carrot and halve lengthways. Slice into ½ cm semi-circles (no need to peel).
• Trim and thinly slice the scallion.

• Season the chicken with Thai spice mix, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Place a pan over high heat with a drizzle of oil.
• Once hot, add the chicken, fry until cooked through, 8-10 mins
• Remove from the pan and cover to keep warm.

• Return the pan to high heat with a drizzle of oil.
• Once hot, fry the carrot and green beans until softened for 5-6 mins.
• Add a splash of water, cover and cook until tender, 4-5 mins.
• When 1 min of cooking time remains, add half the scallion and half the chilli flakes (use less if you don't like spice) to the pan. Cook until fragrant, 1 min.
• Stir in the teriyaki sauce, ketjap manis and 50ml water (per 2P).

• Mix everything together and cook until warmed through and sticky, 1-2 mins.
• Loosen the sauce with a splash of water if necessary.
• Taste and season with salt and pepper.
• Add the chicken and noodles to the pan and carefully toss to coat in the sauce.

• Divide the noodles between deep plates or bowls.
• Top with the Thai spiced chicken.
• Garnish with the remaining scallion.
• Finish with a sprinkling of chilli flakes—to taste!