Endive spears, chicken and noodles.

Ingredients; chicken 200gr, chili peppers 3, endive spears 2, noodles 250 gr, shallot 2, ginger 2 cm, sunflower oil 2 tbsp for the noodle dressing; honey 1 tbsp, mirin 1 tbsp, rice wine 1 tbsp, fish sauce 1 tbsp, dark soy suace 1 tbsp, juice of 1 lime. (ingredients; here)
For vegetarians, replace the chicken with quorn pieces or mock meat.

Chop the chicken into bite size pieces. Slice the shallot, chili peppers and ginger into fine strips. Slice the endive stalks lengthwise in long small strips.
Mix all the ingredients for the noodle dressing in a small bowl.

Heat the wok, and add oil. Add ginger, chilli peppers and shallot. Stir fry for a minute and add the chicken.  stir fry until ready. Add the endive and stir fry (on high heat). Meanwhile bring 2 liters of water to the boil in a cooking pot, add noodles. Cook until just soft (about 3 minutes) and drain. Add the noodle dressing to the cooking pot, heath for a moment, turn of the heath and add the noodles. Stir well.
The endive should be done by now, still a bit crisp. Dress the noodles on a plate and serve the chicken and endive on top.

For vegetarians, replace the chicken with quorn pieces.