Curried Chicken Noodles With Flaked Almonds

Heat half the cooking oil in a large wok or frying pan. Season the chicken separately with salt and black pepper, then stir-fry until cooked through and lightly browned. Remove and set aside.

Add the remaining oil, onion, red pepper and green beans. Stir-fry until slightly softened, then add garlic and ginger and cook until fragrant.

Stir in the curry paste, then add coconut milk, soy sauce, fish sauce, lime juice and brown sugar. Bring to a gentle simmer.

Add the noodles to the curry sauce with a splash of water if needed. Toss and cook until heated through and evenly coated.

Return the chicken to the pan and toss everything together until piping hot. Check seasoning and adjust salt and black pepper separately if required.

Divide between bowls and finish with flaked almonds, fresh coriander and sliced red chilli. Serve with lime wedges.