Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.

Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through.

In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat.

Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.

Cook the noodles in a large pan of boiling salted water according to the packet instructions.

Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes.

Remove the chicken to a board.

Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan.

Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.

Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.