Quick Satay Chicken Noodle Bowl

Thinly slice cucumber. Trim and quarter radishes. Place cucumber and radish in a bowl and juice over ½ the lime. Add sugar, a pinch of salt and pepper and mix to combine. Set aside to lightly pickle until ready to serve.

Boil the kettle in preparation for the next step. Rinse bok choy, then shred thinly. Cut remaining lime into wedges.

Place bok choy and noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften noodles. Drain well and set aside.

Place chicken, turmeric, oil, salt and pepper in a bowl and toss to combine. Heat a frypan over medium-high heat. Add chicken and cook, turning occasionally, for 5–6 minutes or until golden brown and almost cooked. Add satay sauce and kecap manis to frypan and cook for 30 seconds or until fragrant.

Add coconut milk and cook for 3–4 minutes or until thickened slightly and chicken is cooked through.

Divide noodles and bok choy between bowls. Top with chicken and spoon over the satay sauce. Top with cucumber and radish pickle and serve with lime wedges.