Monday: Bang bang chicken noodle stir-fry
1 tbsp sunflower oil
750g Willow Farms chicken thighs, boned, any excess skin trimmed
250g peppers, sliced
1 courgette, peeled into ribbons, seeded middle chopped
1 reduced-salt chicken stock cube
250g medium egg noodles
4 garlic cloves, finely chopped
½ tsp crushed chillies, plus extra to serve (optional)
4 tbsp reduced-salt soy sauce
2 tsp caster sugar
1 lime, zested, ½ juiced, ½ cut into wedges to serve
1. Heat the oil in a wok over a medium-low heat. Fry the chicken skin-side down for 10 mins or until the skin is crispy. Flip and fry for 10 mins, or until cooked through. Transfer to a plate; cover loosely with foil.
2. Reheat the wok over a high heat, add the peppers and chopped courgette; stir-fry for 5 mins. Meanwhile, bring a pan of water to the boil, crumble in the stock cube, then add the noodles. Simmer for 4-5 mins until just cooked, then drain well.
3. Add the garlic and crushed chillies to the wok; stir-fry for 2 mins. In a bowl, mix the soy, sugar and the lime zest and juice. Add to the wok, bubble for 2 mins, then add the courgette ribbons and noodles. Toss with tongs to coat in the sauce.
4. Slice the chicken into strips. Divide the noodles between 4 bowls and top with the chicken. Serve with the lime wedges and extra crushed chillies, if you like.