Fill and boil your kettle. Warm a deep frying pan or wok on a medium heat for 1 min. Pour in 1 tbsp oil and add the diced chicken. Fry for 6 mins, turning often till golden brown all over.

While the chicken fries, trim the dry ends off the Tenderstem® broccoli stalks. Pull the leaves and silks off the corn cob. Slice the kernels off the cob using a sharp knife.

Fill a medium pan with hot water from the kettle. Bring back to the boil, then add 2 bundles of noodles. Simmer for 3-4 mins till the noodles are cooked through. Drain and set aside. Fill and boil the kettle again.

Mix 2 tbsp peanut butter and 1 tbsp Thai red curry paste together in a small bowl. Squeeze in the juice from half the lemon and add a pinch of salt. Mix to make a chunky paste.

When the chicken has cooked for 6 mins, add the peanut butter mixture, the corn kernels and broccoli. Stir fry for 2-3 mins, tossing frequently.

Pour in 200ml hot water from the kettle. Bring up to a bubble and cook for 2 mins. The chicken should be cooked through and the veg tender. Taste and add some salt if you think it needs it.

Add the noodles to the pan and toss to mix. Pile the chicken, veg and noodles into 2 warm bowls and serve with lemon wedges for squeezing.