• Boil a large pot of salted water for the egg 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 cucumber, quarter lengthways and chop widthways into small pieces. 
• Halve the chilli lengthways, deseed then finely chop.
• Trim and thinly slice the scallion.
• Zest and juice the lime.
• Pop the cucumber and scallion into a bowl. Add the lime juice, 1 tsp sugar (per 2P) and 1 tsp oil (per 2P). Season to taste with salt and pepper. Mix together then set aside.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the chicken until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.

NOTE: Swapping to tofu? Chop into 2cm chunks, season with salt and pepper and fry until browned, 6-8 mins, before adding the veg.

• While the chicken cooks, trim the pak choi, then separate the leaves. Halve each leaf lengthways.
• Peel and grate the garlic (or use a garlic press).
• Add the pak choi, garlic and chilli (use less if you don't like spice) to the chicken.
• Cook until softened, shifting as they colour, 2-3 mins.

• Remove the pan from the heat and add the sweet Asian sauce and teriyaki sauce.
• Gently stir to combine and coat the chicken evenly.
• Add the lime zest and noodles to the pan and gently toss to coat in the sauce.
• Add a splash of water if you feel the sauce is too thick.
• Season to taste with salt and pepper.

• Divide the teriyaki chicken noodles between bowls.
• Top with the cucumber salad.
• Finish by pouring over any juices remaining in the bottom of the bowl.