Guy was one of the three collaborators on our Ultimate Student Cookbook and is currently doing a doctorate in Bristol. This is one of his best recipes - based on peanut butter (so be careful you don't cook it for someone with a nut allergy!)

Serves 2

The Sauce:
1 clove of garlic, chopped
1 chilli
2 tablespoons of chunky peanut butter
1 mug of water
1 lime
1 tablespoon of honey
Pinch of piri piri flakes
1 teaspoon of toasted sesame seeds
1 small chunk of ginger, finely chopped
2 tablespoons of soy sauce
Olive oil

Heat a small amount of olive oil in a small pan, and add the chopped garlic and the chilli. When the garlic starts to brown, remove the chilli and discard. Add 2 tablespoons of chunky peanut butter, giving it a few minutes to start melting. Then add a mug of water to keep the sauce from sticking and thickening up too much. Continually stir, adding the honey, soy sauce, ginger, piri piri flakes, ginger and sesame seeds. Cut the lime in half, and add half of the juice to the sauce. Set aside.

The Noodles:
2 small packs egg noodles
Diced chicken breast (OR Prawns OR Salmon fillets OR Tofu)
2 beaten eggs
Beansprouts
1 green sliced pepper
1 onion
Olive oil
2 tablespoons crushed peanuts

Use a wok to stir-fry your chicken in some olive oil, along with the onion, pepper and beansprouts. When cooked through, add noodles straight to the wok, and mix in the sauce. Cook on a high heat for another 5 minutes, and add the egg. In two minutes it will have cooked. Serve in bowls with crushed peanuts and a wedge of lime on top.

If you've enjoyed this article why not visit the Beyond Baked Beans page on Facebook where you can contribute your own tips and recipes.