add the soy sauce and cornflour and mix well. Cover and set aside for a few moments.
Meanwhile
bring a large pan of water to the boil
add the noodles and cook according to the packet instructions. Drain in a colander
rinse with cold water until they are cold
then drain once more and tip them back into the cold pan. Add half the rapeseed oil and toss.
Heat a wok until hot
add the remaining rapeseed oil and the spring onions and stir-fry for 1 minute
or until softened. Add the peanut butter
chilli sauce and coconut milk and stir until combined. Bring to a simmer
then add the marinated chicken and poach for 4 minutes
or until cooked through. Add the sugar snap peas and simmer for another 2 minutes
or until nearly tender
then add the frozen peas
beans and sweetcorn. Return to the boil
stir in the lime juice and check the seasoning – you might want to add more lime juice or chilli
depending how hot you like it.
Stir in the cooked noodles and heat for 1-2 minutes
or until hot through. Stir in the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt the spinach down. Stir a couple of times.
