Quick Singapore-Style Chicken Vermicelli Noodles

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken tenderloin, carrot, capsicum and a pinch of salt and pepper. Cook, tossing occasionally, until browned and cooked through, 3-4 minutes.

While the chicken is cooking, place the vermicelli in a large bowl. Add the boiled water to the vermicelli, cover and set aside until the noodles are tender, 5 minutes. Drain, rinse and return to the bowl. Toss with the sesame oil blend and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) until well coated.

Reduce the heat of the frying pan with the chicken to medium, add the snow peas, southeast Asian spice blend, soy sauce, sugar and a small splash of water. Cook until fragrant, 1-2 minutes.

Remove the frying pan from the heat and add the vermicelli noodles and a squeeze of lime juice and toss until well coated. Season to taste.