Recipe Shed: Ken Hom’s crispy shrimp paste chicken with spicy peanut butter noodles

For the marinade

2-3 chicken breasts, cut into chunks

2 tbsp shrimp paste

1 tbsp Shaoxing Chinese rice wine

1 tbsp ginger juice (squeezed from 2 cm grated ginger)

2 tsp caster sugar

2 tsp sesame oil

50g plain flour

For the noodles

Medium egg-noodles (according to appetite)

12 sugar snap peas

3 garlic cloves, finely chopped

2 cm piece of ginger, finely chopped

2 tbsp chilli bean sauce

2 tbsp smooth peanut butter or sesame paste

1 tbsp dark soy sauce

1 tbsp caster sugar

300ml chicken stock

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