Chicken noodles in peanut sauce with carrots and peppers

Whisk together the peanut butter, soy sauce, honey, garlic and ginger in a bowl. Thin it out with the water, a little at a time, until the sauce is smooth and pourable.

Bring a pot of salted water to the boil and cook the egg noodles according to the package instructions, about a minute less than recommended - they'll finish cooking in the sauce later. Drain and set aside.

Cut the chicken into thin strips and season lightly with salt and pepper.

Heat the oil in a large frying pan or wok over high heat. Sear the chicken for 4-5 minutes, until golden brown outside and cooked through (no pink, core temperature around 74°C). Remove from the pan and set aside.

In the same pan, stir-fry the carrots, pepper and cabbage over high heat for 2-3 minutes, until just softened but still with some crunch.

Add the spring onion, chicken and cooked noodles back to the pan along with the peanut sauce. Toss everything together over medium heat for 2-3 minutes until hot and evenly coated. Thin with a splash of water if the sauce gets too thick.

Take the pan off the heat, squeeze over the lime juice and taste - add more soy sauce, honey or lime juice as needed.

Serve immediately, garnished with coriander and crushed peanuts. Anyone who wants more heat can add chili flakes or chili sauce at the table.