If using tofu, chop the block into approx 1-inch cubes. Add the cornflour to a plate, spread out and then add the tofu (or chicken) to the plate. Mix around until the tofu/chicken is completely coated in the cornflour.

In a separate bowl, mix the peanut butter, soy sauce, sriracha and coconut milk until it combines to make a thick sauce. Set to one side for now.

Heat the coconut oil in a large wok or high-sided pan over a high heat. Once hot, add the coated tofu/chicken to the pan. You want it to sizzle when it hits the oil! Stir fry for 3-4 minutes until golden on all sides.

Next add the frozen stir fry veg and stir fry for 2-3 minutes. Pour over the sauce, stir to mix, and then place the dry rice noodles on top of the mixture. Pour over the hot chicken stock and stir well, trying to 'push' the noodles under the rest of the mixture so they can soak in the sauce.

Bring the mixture to the boil, turn the heat down and then simmer for 5-10 minutes, stirring regularly to ensure the noodles are all coated in the mixture and turning soft. Serve as soon as the noodles are cooked through, sprinkled with the coriander.