Let’s get cooking.
Mince the garlic, finely grate the ginger, cut the cucumber into thin matchsticks and slice the spring onions. Chop the peanuts and set the toppings aside.
Cook the 340 g egg noodles according to their packet instructions. Before draining, reserve 100 ml cooking water in a mug. Drain the noodles and loosen them with tongs.
Whisk the peanut butter, light soy sauce, rice vinegar, honey, chilli crisp and sesame oil with 4 tbsp of the hot noodle water. Keep stirring until smooth; it may look thick at first.
Heat the 1 tbsp neutral oil in a large deep frying pan over medium heat. Stir in the garlic and ginger for about 1 minute, until fragrant but not browned.
Add the 450 g chicken mince. Fry for about 6–8 minutes, using a spatula to break up large clumps and turning the meat regularly. Cook it thoroughly; a food thermometer should read 75°C for 30 seconds in the centre of a thicker portion.
Reduce the heat to low. Add the noodles and peanut sauce, then toss with tongs until evenly coated and hot. Add the remaining reserved water a spoonful at a time if the sauce is too thick; it should coat the noodles without forming a paste.
Divide between 4 bowls and top with cucumber, spring onions and chopped peanuts. Add extra chilli crisp to taste at the table.
