Spicy Chicken Noodles with Peanut Broth

Instructions

1. 1

   Peel and finely chop the garlic, grate the ginger and thinly slice the spring onions. Rinse the spinach and measure the remaining ingredients.

2. 2

   Put the water in a covered 4-litre saucepan and bring to a boil over high heat while you cook the chicken. Once boiling, keep covered over low heat until needed.

3. 3

   Heat the vegetable oil in a deep 28 cm sauté pan with at least a 3-litre capacity over medium-high heat. Add the chicken mince and onion powder, then cook for 8–10 minutes, breaking up clumps, until lightly browned and the chicken reaches 74°C/165°F throughout. Do not rinse raw chicken; wash your hands and clean utensils and surfaces after handling it.

4. 4

   Stir the sweet chilli sauce, sriracha, dark soy sauce and rice vinegar into the chicken. Cook for 3–4 minutes, stirring, until the liquid reduces to a glossy coating. Transfer the chicken to a clean plate.

5. 5

   Reduce the pan heat to medium and add the sesame oil, garlic and ginger. Stir for 1 minute until fragrant, without letting the garlic brown.

6. 6

   Stir the peanut butter into the pan with a little of the measured chicken stock until smooth. Gradually stir in the remaining stock, oat milk, chilli oil and frozen sweetcorn. Bring to a gentle simmer over medium heat, allowing about 5–6 minutes, then simmer gently for 5 minutes, stirring occasionally, until the sweetcorn is tender and steaming hot.

7. 7

   While the broth simmers, return the saucepan of water to a full boil. Add the dried egg noodles and cook for the packet's stated time, usually 4–6 minutes, adding the spinach for the final minute. Drain well and divide between four large bowls.

8. 8

   Ladle the hot broth and sweetcorn over the noodles and spinach. Divide the glazed chicken between the bowls, spoon over any juices from the plate and finish with the spring onions. Serve immediately.