MasterChef quarter-finalist and Wandersups founder Hannah Gregory, of Bury St Edmunds, cooks up a super speedy recipe

For those of you who follow my instagram account you will know that I have basically dropped off the planet in terms of food goings on as I have been totally consumed by my other love, live events, aka… the day job. As such, all meal prep, menu planning and decent nutrition has gone out the window. Yes, I admit it, I have become a slave to ready meals (Charlie Bingham’s of course) and takeaway and that just won’t do. Whilst I am all for a touch of convenience or indulgence from time to time, my body was not thanking me. In an attempt to ditch the Chinese takeaway and waking up in the night with a mouth like a desert, I decided to recreate two of my favourite dishes - chicken satay and chow mein - in some sort of noodly hybrid.

This is basically a stir fry so we are talking super quick cook times. Do yourself a favour and get all the ingredients out and ready so you are not faffing around in the fridge which will undoubtedly result in burnt garlic and mushy noodles - not a vibe.

Not only is this dish super quick but it gives you a great hit of veggies and using wholewheat noodles is a great source of fibre so you can be smug in the knowledge that not only are you eating something delicious but also healthy. The chicken can be left over from a roast, cooked from scratch or as I tend to do when time is off the essence, bought from the deli counter.

SUPER SPEEDY SATAY(ISH) CHICKEN NOODLES

Serves 2

What you need:

250g wholegrain noodles

2 tbsps smooth peanut butter

2 limes

1 tbsp soy sauce

3 tbsps of sesame oil

2 cloves of garlic

1 red chilli

4 spring onions

4 large handfuls of shredded kale

100g sugar snap peas roughly chopped

2 cooked chicken breasts (or whatever meat you have left over from a roast)

Chilli crisp (available from good supermarkets and asian stores)

White and black sesame seeds to garnish

Coriander to garnish

How you do it:

Put your kettle on to boil and place the noodles in a large bowl. Pour over the boiling water and allow to soak for 5 minutes. Once the 5 minutes is up, drain.

Make your satay sauce by combining the peanut butter, 1 tbsp of sesame oil, soy sauce and lime juice - at first it will look like it splits but keep whisking and it will emulsify into a smooth, thick sauce.

Finely slice the garlic, chili and spring onions - put half of the spring onions to the side for a garnish.

Heat a wok and add 1tbsp of the sesame oil, when it is hot, throw in the chilli, garlic and spring onions - keep it moving so they don’t catch and then add the shredded kale.

When the kale has wilted, add the sugar snap peas, moving everything around the pan to cook evenly.

Shred the cooked chicken with a fork.

Add the drained noodles, cooked chicken, satay sauce and as much chilli crisp as you like (remembering it is fire) to the wok and toss everything to combine and heat through.Pour the noodles on to a plate and garnish with the reserved spring onions and sesame oil, sesame seeds, coriander and more fresh lime if liked.

Find out about Hannah’s upcoming Supper Clubs and what she is currently coooking via Instagram@Wandersups or visitwww.wandersups.com