Bring a saucepan of water up to the boil with 0.5 tsp of salt for the noodles. When boiling, add the noodles and cook for 4 mins. Drain in a sieve, return to the pan (off the heat) and cover with cold water - this will stop them sticking.

Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. When hot, add the diced chicken thigh and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins.

Meanwhile, halve the plums, remove the stones and chop each half into three wedges. Trim the bok choy then thinly slice widthways. Trim the spring onion and thinly slice. Halve the red chilli, deseed and finely chop. Peel and grate the garlic (or use a garlic press).

Lower the heat to medium and add the plums to the pan with the chicken. Stir-fry until the plums start to colour, 1-2 mins. Stir in the garlic and easy ginger along with half the spring onion and as much chilli as you like. Stir-fry for another minute.

Add the bok-choy and stir-fry until just soft, 1-2 mins. Stir in the hoisin sauce, ketjap manis and 1 tbsp water per person, ensuring everything is well coated. Drain the noodles and add them to the pan. Stir together and cook until everything is piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Divide the chicken and plum noodles between your bowls and scatter over the peanuts and remaining spring onion. Enjoy!