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. 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. 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. 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:

1. 1. 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.
2. 2. In a bowl, mix together the peanut butter, soy sauce, ketchup, honey, sesame oil, and lime juice until a thick sauce forms.
3. 3. Pour the sauce over the other ingredients in the pan and stir. Bring to a boil and add the noodles.
4. 4. Stir well until the sauce is fully incorporated with the noodles, and once heated through, transfer them to a plate.
5. 5. Garnish with sesame seeds, peanuts, spring onion, and fresh coriander.