INGREDIENTS

• 2 large chicken breasts

• 400g dry egg noodles

• 1 large lemon

• 2 medium carrots

• 2 medium zucchini

• 1 bird eye chilli

• 2 garlic cloves

• ½ cup kecap manis

• 1tbs soy sauce

• 20ml sesame oil

• 20g corriander

• Vegetable oil

METHOD

1. Marinate chicken - Put the chicken on a board, place your hand on top and cut in half horizontally, then thinly slice widthwise. Juice the lemon. Finely chop the garlic. Combine the lemon juice, half the chopped garlic and 2 tsp vegetable oil in a shallow dish. Add the chicken and turn to coat. Bring a large saucepan of water to the boil for the noodles.

2. Prepare vegetables - Cut the carrots and the zucchini in half lengthwise then thinly slice. Coarsely chop the coriander leaves and stems. Thinly slice the chilli, removing the seeds if less heat is desired.

3. Cook noodles - Combine 2 tsp sesame oil with the kecap manis and 1 tbs soy. Finely chop the remaining garlic. Cook the noodles in the pan of boiling water for 4 mins. Drain well and return to the pan with the remaining sesame oil and toss to coat.

4. Cook chicken - Meanwhile, heat a wok over medium-high heat. Stir-fry the chicken for 3-4 mins until just cooked through. Remove from the wok.

5. Cook vegetables - Heat 1 tbs vegetable oil in the wok over medium-high heat. Stir-fry the garlic, carrots and zucchini with 60ml (¼ cup) water for 2 mins.

6. Get ready to serve - Return the chicken to the wok with the sauce mixture and toss to combine. Divide the noodles, chicken and stir-fried vegetables among bowls. Scatter with coriander and chilli, if liked, to serve. Serve with lemon wedges.