We used our Indonesian Padang spice blend for this recipe, but try our Indonesian Aceh for a more family-friendly version! We served it with a simple stir-fry of green vegetables in sesame oil & hoisin. serves 4

• 250g thick egg noodles (dried weight)

• 1/2 packet of Indonesian Padang spice (or see above)

• 1 small onion, finely chopped

• thumb-sized piece of galangal (or ginger), finely chopped

• 4 cloves garlic, crushed

• 1 tbsp vegetable or groundnut oil

• 1 tbsp soy sauce

• 1 tsp prawn paste

• 1 tbsp peanut butter

• 1 tsp brown sugar

• 50g coconut cream (1/4 block)

• 250 ml water

• 1 small red chilli, finely chopped (optional)

• 2 large chicken breasts, sliced

• 3 hard-boiled eggs, quartered

• to serve, chopped fresh coriander and lime segments

1. Pour boiling water over the noodles in a pan and leave to stand for a few minutes. If they are still a little al dente for your taste, simmer for a couple of minutes, then drain.

2. Combine the soy sauce, prawn paste, peanut butter, sugar, garlic and galangal with the coconut cream and about 50ml hot water, to make a paste.

3. Heat a large wok, add the oil and cook the paste for a few minutes. Add the chicken, onion and chilli and stir fry until just cooked, adding enough water to make a smooth sauce.

4. Add the noodles and combine, before stirring in the coriander and garnishing with the egg.

5. Serve with a squeeze of lime.