10 ONE-PAN MEALS

Chinese chicken noodle soup with peanut sauce

■ Serves 2 ■ Prep 15 mins ■ Cook 30 mins

1 tbsp sunflower oil
4 skinless, boneless chicken thighs
1 garlic clove, crushed
1 thumb-sized piece of ginger, peeled and grated
500ml chicken stock
1 tsp soy sauce
½ hispi cabbage, finely sliced
150g mushrooms
150g straight-to-wok noodles (we used udon)

FOR THE PEANUT SAUCE

1 tbsp peanut butter
1 tsp soy sauce
1 tsp honey
sriracha or other chilli sauce (optional)

1 Heat the oil in a pan over a medium heat, and brown the chicken for 2-3 mins. Add the garlic and ginger and stir to coat the chicken. Fry for 1 min, add the stock and soy, bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 mins until the chicken is tender.

Mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it. Add the cabbage, mushrooms and noodles