How to Make It

Heat the oil in a wok over a medium-low heat. Fry the chicken skin-side down for 10 mins or until the skin is crispy. Flip and fry for 10 mins or until cooked through. Transfer to a plate covered loosely with foil.

Reheat the wok over a high heat add the peppers, broccoli and chopped courgette. Stir-fry for 5 mins. Meanwhile, bring a pan of water to the boil crumble in the stock cube then add the noodles. Simmer for 4-5 mins until just cooked then drain well.

Add the garlic and crushed chillies to the wok stir-fry for 2 mins. In a bowl mix the soy, sugar and the lime zest and juice. Add to the wok, bubble for 2 mins then add the noodles. Toss with tongs to coat in the sauce.

Slice the chicken into strips. Divide the noodles between 4 bowls and top with the chicken and spring onion. Serve with the lime wedges and extra crushed chillies if you wish