Chicken noodle potsINGREDIENTS3 black tea bags2 whole star anise60ml (4 tbsp) soy sauce15ml (1 tbsp) brown sugar5ml (1 tsp) sesame oil2 chicken breasts500ml (2 cups) cooked noodles of your choiceOil, for frying250ml (1 cup) mix of sugar snap peas and red peppers, cut into julienne strips3 spring onions, finely sliced30ml (2 tbsp) sesame seeds, toastedMETHODBring 500ml (2 cups) water to the boil, add the tea bags and star anise and steep for 5 minutes before discarding the tea bags and star anise.Stir in the soy sauce, brown sugar and sesame oil and cool to room temperature.Place the chicken breasts in a container with the tea marinade and leave in the fridge for 4 hours or overnight.Remove breasts from marinade and pan-fry for 5-6 minutes per side. Add remaining marinade to pan and cook till reduced by half and thickened.Place noodles and vegetables and half of the spring onions into bowls.Slice chicken and place over noodles and vegetables.Pour remaining sauce over the noodle pots.Sprinkle with the remaining spring onions and toasted sesame seeds.Serves 2...