How to-

Start by making your lime and peanut dressing, mix together all ingredients in the free ingredients list along with the peanut butter, grated garlic cloves and 1/2 lime zest & juice.

Leave aside whilst you boil your pan of water for the noodles and score your chicken breast into a criss-cross pattern to allow the sauce to penetrate deeper.

Add half of your dressing to the top of the chicken breasts and bake at 180°c for around 20-25 minutes depending on thickness- check internal temp has reached 75°c minimum.

Whilst the chicken is baking, peel your carrots into long strips- I love raw carrots in this dish, they do soften slightly with the hot noodles but I think this way is so much tastier!

Once your carrots are prepared, boil your egg noodles.

With the leftover dressing, add the water and dark soy and mix well.

When your pan is free, add the sliced onion to oil and brown then bring the dish together, drain your egg noodles and dice up your chicken into cubes.

Add the noodles to the carrots along with the remaining dressing, the diced chicken and the extra 1/2 lime zest and lime juice- or serve as wedges.