400g/14oz chicken or turkey breast, cut into strips
2 tbsp soy sauce
1 tsp cornflour
375g/13oz dried egg noodles
2 tsp rapeseed oil
6 spring onions, thinly sliced
3 tbsp peanut butter
2 tbsp sweet chilli sauce
1 x 400ml tin reduced-fat coconut milk
100g/3½oz sugar snap peas
150g/5½oz mixed frozen beans and peas
100g/3½oz frozen sweetcorn
1 lime, juice only
1 carrot, shaved into thin slices using a vegetable peeler
75g/2¾oz baby spinach leaves
2 tbsp roughly chopped cashew nuts
2 tbsp freshly chopped coriander
Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments.
Meanwhile, bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain in a colander, rinse with cold water until they are cold, then drain once more and tip them back into the cold pan. Add half the rapeseed oil and toss.
Heat a wok until hot, add the remaining rapeseed oil and the spring onions and stir-fry for 1 minute, or until softened. Add the peanut butter, chilli sauce and coconut milk and stir until combined. Bring to a simmer, then add the marinated chicken and poach for 4 minutes, or until cooked through. Add the sugar snap peas and simmer for another 2 minutes, or until nearly tender, then add the frozen peas, beans and sweetcorn. Return to the boil, stir in the lime juice and check the seasoning – you might want to add more lime juice or chilli, depending how hot you like it.
Stir in the cooked noodles and heat for 1-2 minutes, or until hot through. Stir in the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt the spinach down. Stir a couple of times.
Serve in bowls, garnished with the cashews and coriander.