Not only is this dish kind to your waistline it’s also kind to your wallet, with the chicken being the biggest expense. It’s easy to make and the leftovers are perfect for your packed lunch the next day.

Makes four portions

For the chicken:

3 large chicken breasts (or 4 medium sized), flattened out with a rolling pin

Knob of ginger, peeled

1 clove of garlic, peeled

1 red chilli (or more depending on taste)

1 tbsp peanut butter

2 tsp soy sauce

2 tsp sesame oil

For the noodles:

200g frozen spinach

2 medium courgettes, grated

2 medium carrots, grated

4 small nests glass (mung bean) noodles

1 tbsp peanut butter

1 tbsp soy sauce

1 tbsp sesame oil

Sliced red chilli, spring onion and sesame seeds, to serve

Blitz together the chicken marinade ingredients in a food processor and combine with the chicken. Cover and chill for as long as you can – 10 minutes will suffice but the longer the better.

Cover the glass noodles with boiling water in a bowl and drain after 2-3 minutes or until they have softened.

Grill the chicken until cooked through and slightly coloured.

Whilst the chicken is cooking, heat a large pan and add the frozen spinach, Allow this to defrost and for some of the moisture to evaporate. Add the courgette, carrot, noodles, peanut butter, soy sauce and sesame oil. Allow everything to heat through but not so long that the vegetables lose their crunch, Serve the noodles topped with slices of the chicken, red chilli, spring onion and sesame seeds.