Thai chili sauce makes a quick glaze for chicken and noodles, sharp and moderately hot. The shelf's chili sauce carries so much flavour that you need only oil and garlic to turn it into dinner.

Serves 2. 30 minutes, 25 at the stove.

About 850 calories a serving, 50 g protein, 94 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil for the pasta. Cut 10 ounces chicken breast into bite-sized pieces. Mince 3 garlic cloves.
2. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes, stirring occasionally, until no longer pink in the centre.5 min
3. Stir 1/3 cup chili sauce and 2 tablespoons chili into the pan with the chicken; the sauce will immediately coat the pieces. Cook for 1 minute, stirring.
4. Add 1 minced garlic clove to the sauce and cook for 30 seconds, stirring, until fragrant. Add the remaining 2 minced garlic cloves and remove from heat.
5. Cook 8 ounces pasta in the boiling salted water according to the package directions until al dente. Drain the pasta and add it to the skillet with the chili chicken; stir gently to coat.
6. Taste and season with salt if needed. Slice 2 scallions and scatter over the noodles. Divide between two bowls and serve warm.

Note Swap the chicken for shrimp or white fish if preferred. Leftovers keep covered in the fridge for two days and reheat gently in a skillet with a splash of water. Serve with a cucumber salad or pickled vegetables to cool the heat.