• Boil a large pot of salted water for the noodles.
• Once boiling, add the noodles and cook until warmed through, 1-2 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat. 
• Toss the noodles with sweet Asian sauce, ketchup, sesame oil and  half the soy sauce.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly ½ cm wide, 3cm long batons.
• Trim and thinly slice the scallion.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add chicken, Thai spice and carrot. Fry for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 
• Add remaining soy sauce with a splash of water. Fry until golden on the outside and cooked through, 4-5 mins. 

NOTE: Swapping to tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 6-8 mins.

• Add the chicken and carrots to the noodles. Toss together and allow to warm through over low heat (add a splash of water to loosen if needed).
• Season to taste with salt and pepper.
• Divide the noodles and chicken between bowls.
• Sprinkle the cashews and sliced scallion on top.
• Drizzle the gochujang over the adults' meal.