• Boil a large pot of salted water for the egg noodles.
• Trim and thinly slice the scallion.
• Peel and grate the garlic (or use a garlic press).
• Halve the pepper and discard the core and seeds. Slice into thin strips. 
• Trim the pak choi then thinly slice widthways.

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

• 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. 

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken, bell pepper, Thai spice, chilli flakes (use less if you don't like spice) and garlic. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Fry until chicken is golden brown and cooked through, 8-10 mins.

NOTE: Swapping to tofu? Chop into 2cm cubes and season with salt and pepper. Add to the pan with veg and follow the recipe as written.

• Meanwhile, to a bowl add the sweet Asian sauce, miso paste, peanut butter and 100ml water (per 2P).
• Mix well to combine.

• Add the sauce to the pan along with the pak choi.
• Cook until the pak choi is wilted, 2-3 mins.
• Add the drained noodles and mix well to coat in the sauce. 
• Add a splash of water to loosen the sauce if necessary.
• Taste and season with salt and pepper, if required.

• Divide your flavourful chicken noodles between bowls.
• Garnish with a scattering of scallion.