Tom Parker Bowles served up a tasty chicken noodle stir fry with gochujang and chilli fish sauce on Saturday Morning.

The ingredients are: 2 chicken breasts, cut into 1cm cubes, 1 lime, juice only and 2 tsp gochujang.

For the chilli fish sauce: 5 tbsp fish sauce, 4-8 bird’s-eye chillies, finely chopped and 1 lime, juice only.

For the stir-fry: 250g dried flat rice noodles, 1 tbsp groundnut oil, 3 garlic cloves, finely chopped, 4 spring onions, sliced diagonally into 2.5cm pieces, 1 head broccoli (about 140g), cut into small florets, 8 Thai or small banana shallots, finely sliced, 5 baby corns, quartered, 50g frozen pens, 50–100ml chicken stock, 3–10 bird’s-eye chillies, finely chopped (depending how hot you like it), 2 tsp fish sauce, big handful coriander, roughly chopped, small handful mint leaves, roughly chopped and 1 lime, halved.

See recipes by Tom in his book titled: Let’s Eat available from Amazon now.