Thai Chicken Noodles

Steps

1. Cook noodles Bring a large pot of salted water to the boil. Place noodles in boiling water, stir well to separate strands, cover and turn off heat. Leave for about 8 minutes, or until tender. Drain well. Return to pot with a drizzle of oil, to prevent sticking. Use kitchen scissors to cut in a few places, to make them easier to eat.
2. Prep chicken Thinly slice both measures of spring onions, keeping the white and green parts separated. Pat chicken dry, dice 2cm and season with salt.
3. Cook chicken Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 6-8 minutes, turning often, until just cooked through. Set aside, covered, to keep hot. Reserve pan
4. Make chicken sauce In a small bowl, mix all chicken sauce ingredients together and set aside. Return reserved pan to medium-high heat, with a drizzle of oil (if needed). Add white part of spring onion, spiral veggies and a splash of water. Cook for 1-2 minutes.
5. Finish dish Add noodles, chicken and chicken sauce to pan with veggies. Stir-fry, tossing all together, for about 2 minutes, until veggies are just tender. Before serving, toss through baby spinach and lime juice. Season to taste with extra fish sauce and soy sauce, if desired
6. To serve Divide Thai chicken noodles between plates and sprinkle with coriander, peanuts and green part of spring onions.