• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 160g egg noodles Egg Noodles, boiled
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g carrots Carrots, raw
• 40g peanut satay sauce Peanut Satay Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g peanuts Peanuts, roasted

1. 1

   Prep everything first: wash and trim the tenderstem and carrot, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.

5. 5

   Meanwhile, steam or stir-fry the tenderstem and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: egg noodles first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the peanuts.

Tap ingredients and steps to tick them off as you cook.