Wok-tossed chicken chow mein

Place the noodles into a heatproof bowl, cover with boiling water. Stand for 3 minutes. Drain.

To make dressing, in a jar, combine sweet chilli sauce, soy sauce, curry powder, ginger, lemongrass and 2 tablespoons of water. Secure the lid and shake well to combine.

Spray wok with oil and heat over medium-high heat until hot. Add the mushrooms, carrot and capsicum, spray with oil and stir-fry 1 minute. Add the beans, stir-fry 30 seconds. Add the noodles, spray with oil and stir-fry 30 seconds.

Add the peas, celery, onion, cabbage and chicken, stir-fry 30 seconds.

Add dressing to the wok and stir-fry until well combined. Serve into two bowls and scatter over the coriander (optional).

TIP: You can prepare the chow mein ahead of time. Place into a lunch box or bowl and serve cold or warm in the microwave.