Peanut Chicken Noodle Salad

Heat oven to 200°C. Grab your chicken, put onto a baking tray, drizzle with olive oil and season with salt and pepper. Cover with foil and bake in the oven for 15-20 mins, until cooked through (timing will depend on the thickness of the chicken breasts).

Next up is the crispy topping — peel and finely slice 4 garlic cloves, then halve, deseed and finely slice 2 of the chillies. Finely slice ¾ of the ginger into thin matchsticks, then slice the shallot in half before finely slicing. Heat a big glug of oil in a frying pan over a medium heat and add the aromats. Sizzle away over a medium heat for 5-8 mins until golden and crisp. Scoop the aromats out of the oil and drain on a piece of paper towel, then season with salt.

To make your sauce, start by juicing the limes. Add 100g of the peanuts to a blender and blitz until smooth, before adding lime juice, soy sauce and 2 grated cloves of garlic. Grate in the remaining ginger (no need to peel!) and 50ml of water, then blitz to combine.

Prepare the noodles according to package instructions and drain before rinsing in cold water. Roughly chop the coriander and 50g of the peanuts.

Back to the chicken – once cooked, shred with a fork. Add the chicken to the noodles along with the beansprouts, dressing and most of the coriander, saving some for serving. Mix really well to combine. At this point, if the noodles look like they need a looser dressing, add splashes of water and give it a good mix between each addition.

Serve the noodles topped with chopped coriander, peanuts and a good scattering of the crispy bits!