Sweet & Sticky Orange Chicken Noodles with Peanuts & Kohlrabi

• Boil plenty of water in a pot or saucepan.
• Cook the noodles for 4 - 5 minutes until al dente. Reserve some of the cooking liquid, then drain and set aside.
• Meawhile, cut the radishes into wedges.
• Roughly chop the coriander.

• Juice half of the orange into a bowl.
• Use a sharp knife to remove the skin and the white pith from the rest of the orange and then dice the flesh.
• Transfer any excess orange juice from the cutting board to the bowl.
• To the orange juice, add the East Asian-style sauce, the soy sauce and the white wine vinegar. Mix well to combine.

• Meanwhile, crush or mince the garlic.
• Deseed and finely chop the red chili pepper.*
• Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the chicken with the garlic and chili pepper for 7 minutes.
• Add the orange sauce and mix well to combine.

*Take care, this ingredient is spicy! Use as preferred.

• Add the noodles, the kohlrabi, the diced orange and the radishes.
• Mix well to combine, adding a splash of cooking liquid as necessary (see Tip).
• Season to taste with salt and pepper.

Tip: if you'd like to make it spicier, add some sambal from your pantry as preferred.