Peanut-chilli noodles with chicken & tenderstem

• 2 tablespoons smooth peanut butter
• 1 tablespoon sweet white miso paste
• 1/4 teaspoon chilli oil
• 1 tablespoon coconut aminos
• 1 tablespoon mirin
• 2 tablespoons filtered water 

Cook the noodles according to the packet instructions and set aside

Mix the sauce ingredients together and set aside.

Prepare the broccoli by trimming off stems and cutting vertically if thicker. Set aside.

Prepare the chicken by cutting into around one inch size chunks. Season with sea salt and black pepper. Heat a large frying pan or wok to high and add the butter until sizzling.

Add the chicken and cook for around 6-7 minutes until browned. Transfer into a medium size bowl.

You should still have some melted butter in the pan but if not add a touch more. Put back on the high heat and add the broccoli. Stir fry for 1 minute. Add 2 tablespoons of water to flash steam and cook for a further 2 minutes.

Add the cooked chicken into the pan with the broccoli as well as the cooked noodles and combine. Cook for a further 1 minute.

Stir in the desiccated coconut and coconut amino.

Take the pan off the heat and add the crispy onions and sauce and mix together well.

Divide onto plates or bowls and top with the peanuts and red pepper flakes.