a) Heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the diced chicken. Season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

b) Peel and grate the garlic (or use a garlic press).

a) Once the chicken has cooked for 4-5 mins, add the pak choi to the pan.

b) Stir-fry for the remaining time until tender, 4-6 mins.

c) Stir in the garlic. Fry for 1 min. 

a) Stir the bulgogi, soy sauce and water for the sauce (see pantry for amount) into the pan until combined.

b) Bring to the boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins. 

a) Add the udon noodles to the pan.

b) Toss to coat and simmer until piping hot, 1-2 mins.

c) Add a splash of water if you feel it needs it.

a) Share the chicken noodle stir-fry between your bowls. 

b) Sprinkle over the sesame seeds to finish. 

Enjoy!