Noodles with Chicken, Vegetables, and Peanut Sauce

For the Dough

• 500g flour
• 250-300ml water
• 1 teaspoon salt
• Cornstarch for rolling out dough

For the Sauce

• 3 tablespoons sunflower oil
• 1 chicken fillet, cut into thin strips
• 1 onion, thinly sliced
• 1 carrot, cut into thin strips
• 1 tablespoon fresh ginger, finely chopped
• 1 cup bean sprouts
• 2 spring onions, cut diagonally
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon honey
• 1 tablespoon sesame oil
• Juice of 1 lime
• 1 serving cooked fresh noodles
• Black pepper

Garnish

• Toasted sesame seeds
• Toasted peanuts
• Fresh spring onion
• Fresh coriander

For the Dough:

1. Knead all the ingredients together in a bowl and form into a ball. Cover and let rest for 15 minutes. Knead the dough again by hand for 2-3 minutes and cover once more.
2. Let it rest for 45 minutes. Dust your work surface with a little cornstarch and roll out the dough into a thin sheet with a rolling pin.
3. Fold and cut into thin strips. Cook in boiling water for 3-4 minutes, then cool under cold running water. Add a little sesame oil to prevent sticking and begin preparing the sauce.

For the Sauce:

4. In a non-stick pan, add oil and sauté the chicken. Add the onions and carrots. Then add the ginger, bean sprouts, and spring onions, stirring for 2 minutes.
5. In a bowl, mix together the peanut butter, soy sauce, ketchup, honey, sesame oil, and lime juice until a thick sauce forms.
6. Pour the sauce over the other ingredients in the pan and stir. Bring to a boil and add the noodles.
7. Stir well until the sauce is fully incorporated with the noodles, and once heated through, transfer them to a plate.
8. Garnish with sesame seeds, peanuts, spring onion, and fresh coriander.