Get sizzlin’ & prep the veg

• Heat the medium frying pan or wok with ½ tbsp oll on medium-high heat. Once hot, add the chicken and cook for 8 mins, until golden brown. Season with salt and pepper
• Meanwhlle, coarsely grate the carrot (peel optional). Trim and cut the pak chol into bite-sized pieces. Finely slice the spring onion. Finely grate the garlic

Cook the noodles

• Add the noodles to the saucepan of boiling water, gently separate with a fork, and boil for 3-4 mins, until cooked.
  Drain, then rinse under cold water
• Add the carrot to the chicken pan and cook for another 4 mins, until softened. Season with salt and pepper

Make the sauce

• In the small bowl, mix together the peanut butter with 2 tbsp hot water (1 tbsp for 1 person), until smooth. Stir in the tamari, hoisin and half the garlic
• Add the pak choi to the chicken pan and cook for another 2 mins, then pour in the sauce and a pinch of five-spice
• Cook for a further 2-3 mins, until the sauce has thickened and the chicken is cooked through

Make the chilli oil

• Heat the small saucepan with tbsp oil on medium heat
• Once hot, add the remaining garlic, along with a pinch of the remaining five-spice. Stir continuously and cook for 30 secs
• Remove from the heat, then stir in the chilli paste (use less for less heat) and a pinch of salt

Plate up

• Check your chicken is cooked through by cutting a large piece in half, the flesh should be white and the juices running clear
• Add the cooked noodles to the chicken pan and toss to coat in the sauce and heat through. Add a splash of water if It’s too thick
• Share the dan dan chicken noodles between bowls, topped with the spring onion and chilli oil (or to taste)