Chicken Noodleswith Loaded Peas

Thinly slice the spring onions lengthwise and place them in a bowl of iced water to keep them crunchy.

Boil the frozen peas in a large frying pan for 3 minutes, then drain and rinse in cold water.

In the same pan, add 1 tablespoon olive oil and the chicken mince; fry over high heat for 5 minutes until browned.

Add 1 teaspoon ground ginger, 1 teaspoon garlic granules, 1 tablespoon soy sauce and 1 tablespoon honey; stir and continue to fry for 3 minutes, then set aside.

Pour boiling water into the pan, add the noodles and cook according to the packet instructions; drain, rinse with cold water, then add 1 tablespoon olive oil and 2 tablespoons soy sauce and stir to combine.

Divide all components into 5 meal‑prep containers, top with the drained spring onions, and reheat in the microwave for 2 minutes before serving.