2 carrots, peeled and cut into thin strips
½ cucumber, finely sliced
3 garlic cloves, grated
2.5cm/1in piece fresh ginger, grated
200g/7oz mangetout
2 tbsp finely chopped mint leaves
4 spring onions, finely sliced on an angle
3 tbsp crunchy peanut butter
2 tbsp tahini
750g/1lb 10oz fresh udon noodles (or 3 x 250g/9oz pouches)
½ tsp Sichuan peppercorns, crushed
100²µ/3½´Ç³ú caster sugar
1 tbsp chilli oil
2 tbsp honey
50g/1¾oz roasted peanuts, roughly chopped
50ml/2fl oz red wine vinegar
1 tbsp rice wine vinegar
1 tsp sesame oil
3 tbsp soy sauce
1 tbsp Sriracha hot sauce
2 tbsp vegetable oil
3 large skinless, boneless chicken breasts, thinly sliced