Satay Chicken with Vermicelli and Veggies

Steps

1. a full kettle to the boil.
2. In a large, heat-proof bowl, pour boiling water over noodles to cover and use a fork to separate strands. Leave for 5 minutes then drain. Drizzle with a little olive or sesame oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat.
3. In a pot, combine all satay sauce ingredients. Bring to a simmer and mix until smooth. Reduce heat to low and simmer until sauce has thickened slightly, stirring often, about 5 minutes. Combine all vermicelli dressing ingredients in a small bowl and set aside.
4. Heat a drizzle of oil in a fry-pan on medium-high heat. Pat chicken dry, season with salt and cook 4–5 minutes each side (depending on thickness), or until golden and cooked through. Remove from pan and cover with foil to rest for 2–3 minutes. Roughly dice chicken 2cm.
5. While chicken is cooking, trim ends off beans then slice in half; slice carrot into 0.5cm-thick matchsticks; slice courgettes in half lengthways then slice 1cm.
6. Wipe pan clean then return to high heat with a drizzle of oil. Cook beans, carrot, courgettes and white part of spring onion (if using) for about 2 minutes. Add cooked noodles and cook for a further 30 seconds, until heated through. Remove from heat and toss through vermicelli dressing
7. Place veggie vermicelli into bowls and top with diced chicken. Drizzle over satay sauce, and garnish with green part of spring onion and coriander (if using).