Chicken and Noodles with Chilli Peanut Sauce

A delicate creamy, peanuty curry that even those who don't like chillies will enjoy. Preparation Time: 10 minutes Cooking Time: 12-15 minutes

400g egg noodles 1 tbsp vegetable oil or sesame oil 2 tsp crushed garlic 500g chicken schnitzel or boneless chicken thighs, cut into strips 1 cup coconut cream freeze the rest for later use) 2 tbsp each of sweet chilli sauce and peanut butter 3 tbsp soy sauce 1 pepper, red or green, chopped Cook the noodles according to manufacturer's instructions. Heat the oil in a large wok or frypan. Add the garlic and cook for 30 seconds. Add the chicken andstir-fry over high heat for 2-3 minutes until lightly browned. Combine the coconut cream, chilli sauce, peanut butter and soy sauce. Mix into the chicken and simmer for a further 2-3 minutes. Mix in the cooked drained noodles. Stir-fry for 2-3 minutes to heat through and coat. Serves 4.