•  100g thick flat rice noodles
•  1 tablespoon peanut or vegetable oil
•  2 x 200g chicken thigh fillets, trimmed and sliced
•  1 clove garlic, sliced
•  100g green beans, sliced lengthways
•  1 long red chilli, sliced
•  100g cabbage, sliced
•  1 ½ tablespoon oyster sauce
•  2 teaspoons hoisin sauce
•  2 tablespoons chopped roasted peanuts
•  1 green onion (scallion), thinly sliced

  Place the noodles in a bowl and cover with boiling water. Set aside for 6–8 minutes or until soft. Drain and set aside.

  Heat oil in a large non-stick frying pan or wok over high heat. Add the chicken and cook for 2–3 minutes or until browned. Add the garlic, beans and chilli and cook for 2 minutes. Add the cabbage, oyster sauce, hoisin sauce and noodles and cook for 1 minute. Sprinkle with nuts and green onion to serve. Serves 2.