Konjac Noodles with Chicken, Thai Basil and Chilli

Method

1. Cut the chicken into thin strips against the grain, the courgette into half-moons, and ring the chilli. Pick the basil leaves off their stalks.
2. Drain and rinse the konjac noodles, then dry-fry them in a bare pan for four minutes until they squeak against the spoon and stop weeping water.
3. Get the garlic-infused oil hot in a wok and sear the chicken with the chilli over the highest flame for four minutes, leaving it undisturbed at first so it browns rather than steams.
4. Add the courgette and cook two minutes more, until it slumps but still holds its shape.
5. Kill the heat, fold in the dried noodles and squeeze over the lime, then throw in the basil and turn it once — the leaves should wilt in the residual heat and no further, or they lose their scent.