This is a foolproof recipe. No matter how far I deviate from the quantities required, this dish always tastes exquisite. Other plus points - it can be cooked in one pan, needs no accompaniments, requires only two fresh ingredients (I keep frozen chicken in the freezer), and can be rustled up in about 15 minutes. Spicy Gingered Chicken With Noodles 10oz skinless chicken breast fillet, chopped 1 tbs olive oil 1 garlic clove, crushed 3cm piece of root ginger, peeled and grated 1 bunch of spring onions, sliced .5 tsp hot curry paste 400ml chicken stock 300ml coconut milk salt and black pepper 150g thin Chinese egg noodle (or rice noodle) handful of mange-tout handful of bean sprouts 2 tsp lemon or lime juice Heat oil in a saute pan and fry the garlic, ginger and spring onions until soft. Add the chicken and curry paste and cook for five minutes until chicken is golden brown. Stir in the stock, coconut milk and seasoning and bring to the boil. Add the noodles and simmer for five minutes. Add mange-tout and bean sprouts and simmer for a further three minutes. Add the lemon or lime juice and serve immediately.