Chicken Peanut Noodles with Stir-Fry Veggies and Sprouts

Steps

1. Bring a full kettle to the boil.
2. Heat oil in a medium pot on low-medium heat. Cook onion, chilli (if using) and lemongrass paste, stirring, for 2-3 minutes, until soft. Add a splash of water if paste sticks. Add all remaining peanut sauce ingredients (except lime juice), stir and bring to a simmer. Cook for 3-4 minutes, until thickened slightly. Stir through lime juice, season and set aside.
3. While sauce cooks, heat 1 tsp of the oil in a large, non-stick fry-pan on medium-high heat. Pat chicken dry, season and stir-fry for 2-4 minutes (depending on thickness), or until just cooked through. Remove from pan and add to pot with peanut sauce. Set aside, covered, to keep warm. Reserve pan.
4. While chicken is stir-frying, place vermicelli in a medium, heat-proof bowl and cover with boiling water. Leave to soak for about 4 minutes, until tender. Drain and use kitchen scissors to snip in a few places.
5. Return reserved pan to medium-high heat with remaining oil and stir-fry onion for 1-2 minutes, until soft. Add carrot, broccoli, capsicum, water and soy sauce and stir-fry for 3-4 minutes, until veggies are tender. While veggies cook, whisk eggs and soy sauce together in a small bowl.
6. Reduce heat to low-medium. Push veggies to one side and add whisked eggs to pan. Leave to partially set for 2 minutes then mix through veggies until set. Remove pan from heat. Season.
7. To serve, place noodles, chicken stir-fry and peanut sauce into bowls. Top with peanuts, mung bean sprouts, coriander and a wedge of lime to squeeze over.