Recipe Tips

Chop everything while the chicken marinates and the noodles cook – this saves time and means that everything is ready before you start actually cooking.

Draining and refreshing (running the noodles in cold water) can be done to noodles, rice and pasta if you’re making a large batch to use later – it stops the cooking process so that you can just heat them through when needed. Adding a little oil stops them sticking together – you can do this with noodles or pasta (not rice) and by using sesame oil, it adds flavour too.

Poaching the chicken in the sauce gives it a nice soft texture, but ensures that it is cooked through – adding a tiny touch of cornflour also thickens the sauce slightly.

This dish can be kept in a sealed container and chilled in a fridge then reheated in a microwave, but it cannot be frozen.