Chicken Satay with Stir-Fry Vegetables and Noodles

Steps

1. a full kettle to the boil.
2. Pat chicken dry with paper towels, slice into 1.5cm strips and season with salt and pepper. Heat a drizzle of oil in a large fry-pan or wok (preferably non-stick) on high heat. Fry chicken, in batches, for 2 minutes each batch, until golden and just cooked through. Set aside on a plate.
3. In same pan, stir-fry onion and carrots for 3 minutes until cooked but still crunchy. Add bok choy and cook a further 1 minute. Remove from pan and set aside in a large bowl.
4. Place noodles in a large, heat-proof, bowl. Cover with boiling water and leave to cook for 5 minutes. Drain, run under cold water to prevent noodles sticking, the drain again.
5. While noodles are cooking, reduce pan/wok heat to low. Add coconut cream, satay sauce and fish sauce and bring to a simmer while stirring until smooth. Return chicken and any resting juices to pan/wok, stir to combine until heated through, then remove from heat.
6. Toss noodles with vegetables and first measure of mung bean sprouts.
7. Divide noodles and vegetables between plates and top with chicken and sauce. Top with remaining mung bean sprouts and sprinkle with coriander. Squeeze over lemon juice just before eating.