• Before starting, wash and dry all produce. 
• Bring a large pot of salted water to a boil over high.
• Meanwhile, cut bok choy into 1-inch pieces. Rinse bok choy leaves to wash away any dirt.
• Thinly slice green onions.
• Peel, then cut carrot into 1/4-inch half-moons.
• Juice half the lime, then cut any remaining lime into wedges.
• Peel, then mince or grate garlic.

• Pat chicken dry with paper towels, then cut into 2-inch pieces. Season with salt and pepper, then toss to coat.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 8-10 min, turning occasionally, until golden and cooked through.**
• Transfer chicken to a plate. Cover to keep warm.

• Reheat the pan over medium.
• Add carrots and 1/4 cup (1/3 cup) water. Cook for 2-4 min, stirring often, until water is absorbed.
• Add 1 tbsp (2 tbsp) oil, then garlic and bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp.
• Transfer veggies to the plate with chicken.

• Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
  
• Reserve 1/4 cup (1/2 cup) noodle water. Strain and rinse noodles with warm water. 
  
• Return noodles to the pot. Add 2 tsp (4 tsp) oil, then gently toss to coat. 
• Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.

• To a large bowl, add peanut butter, reserved noodle water and honey. Whisk until smooth.
• Add vegetarian oyster sauce, soy sauce and lime juice.
• Add veggies, chicken and sauce to the pot with noodles, then toss to combine.

• Divide satay chicken noodles between bowls.
• Drizzle over any remaining sauce from the bowl.
• Sprinkle green onions over top.
• Squeeze over a lime wedge, if you like.

If you've opted to get chicken breast tenders, pat dry with paper towels, then cut into 2-inch pieces. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 8-10 min, turning occasionally, until golden and cooked through.** Continue with recipe as written.