• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• Meanwhile, finely chop garlic. Thinly slice carrot and zucchini into half-moons. 
Trim pea pods.
• In a small bowl, combine oyster sauce, sweet chilli sauce and the water.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and 
zucchini, tossing, 2 minutes. 
• Add pea pods, tossing, until tender, 2-3 minutes. Transfer to a bowl and season to 
taste with salt and pepper. 

• Cut chicken breast into 2cm chunks. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, add Asian BBQ seasoning and garlic and cook until fragrant, 1 minute. • Add oyster sauce mixture, cooked veggies, egg noodles, baby spinach leaves, tossing to combine, 1 minute. • Season to taste.

• Divide Asian BBQ chicken and oyster sauce noodles between bowls. Sprinkle with sesame seeds. Enjoy!