1. 1. Cook the egg noodles according to the package instructions in boiling water until al dente. Drain and set aside.

2. 2. In a frying pan, heat 0.7 oz (20 g / ½ tbsp) butter over medium heat. Add the chicken breast fillets and cook until golden brown on both sides, about 5 to 7 minutes total.

3. 3. Pour in 3.4 fl oz (100 ml / 1 dl) water and season the chicken lightly with salt and pepper. Let it simmer for 2 to 3 minutes, then remove from heat.

4. 4. While the chicken cooks, slice the red bell pepper and sugar snap peas into thin matchsticks. Finely chop the cilantro and set aside.

5. 5. In a large mixing bowl, combine the cooked egg noodles, sliced bell pepper, sugar snap peas, and chopped cilantro.

6. 6. In a small bowl, whisk together 0.25 fl oz (7.5 ml / ½ tbsp) rapeseed oil and 0.3 oz (8 g / ½ tbsp) sesame seeds to make the dressing.

7. 7. Pour the dressing over the noodle mixture and toss well to coat all ingredients evenly.

8. 8. Transfer the cooked chicken to a cutting board and slice it into thin strips. Add the sliced chicken to the noodle mixture and gently toss to combine.

9. 9. Serve the dish immediately while warm, ensuring that the chicken is cooked through and the vegetables are crisp and fresh.