Chilli and basil chicken with rice noodles

A fresh and zesty noodle dish that is ideal for a quick meal as it is satisfying and complete. It’s the sort of thing we often make for our staff lunch. I like to make a portion at a time to ensure the stir-fry doesn’t stew — having a couple of inexpensive, small, non-stick woks, available from Asian food stores, to hand is a good idea.

If you don’t, it doesn’t matter: the dish takes so little cooking there’s barely time for the waiting serves to get cold.