– 100g brown rice flat noodle
– 1 tbsp rapeseed oil
– 2 skinless chicken thigh fillets, chopped
– 1 onion (160g), roughly chopped
– 1 red pepper, deseeded and cut into thin slice
– 1 small carrot (60g), peeled into thick ribbons using a veg peeler
– 3 garlic cloves, sliced
– 1 red chilli, deseeded and thinly sliced
– 1 tbsp finely grated ginger
– 100g beansprouts
– 15g roasted unsalted peanut
– 2 tbsp lime juice, plus 1 tsp zest
– 1 tbsp low-salt soy sauce
– 15g chopped coriander
– handful of chopped basil