Prepping

Cup of Yum
1. Slice the two chicken breasts into strips.
2. Deseed and slice the two red bell peppers into small cubes.
3. Slice the three spring onions into small rings, including the white bulb section, the light green section, and some of the darker green tops.
4. Half the mange tout lengthways.

For the sauce

1. In a bowl, mix together the peanut butter, sweet chilli sauce and soy sauce. Set aside.

For the Udon noodles

1. Remove the noodles from the packaging, place them in a bowl and cover with boiling water. Set aside to soften.

For the chicken

1. Heat the teaspoon of oil in a pan, or wok, over medium-high heat. Add the raw chicken strips to the hot pan.
2. Add salt to taste.
3. Fry the chicken until golden on all sides and cooked through. Transfer the cooked chicken to a plate. Set aside. Keep the pan on the heat at the same temperature.

For the vegetables

1. Add the tablespoon of garlic and teaspoon of ginger to the pan, followed by the chopped red pepper, mange tout and spring onions.
2. Briefly fry the vegetables for around 2-3 minutes.

Bringing it all together

1. Drain the udon noodles from the water.
2. Reduce the heat to medium and add the cooked chicken back into the pan together with the vegetables.
3. Add roughly three quarters of the satay sauce.Stir everything together until the sauce has heated through.
4. Add the Udon noodles to the pan together with the tablespoon of sesame oil.
5. Add the remainder of the satay sauce to your liking. The amount of sauce you add to your stir fry can vary depending on the quantity of meat and vegetables you've included. If you used smaller vegetables and chicken breasts, you might need less sauce. It's important to adjust the amount according to your personal preference.
6. Gently stir everything together until the Udon noodles are heated through. Kitchen tongs work well for tossing all the ingredients together.
7. Dish into bowls and garnish with more chopped spring onion and a scattering of peanuts.