a) Bring a saucepan of water to the boil with 1/2 tsp salt for the noodles.
b) When boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins.
c) Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat.
b) When hot, add the diced chicken and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

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

a) Lower the heat to medium and add the plums and sugar (see ingredients for amount) to the pan with the chicken.
b) Stir-fry until the plums start to colour, 1-2 mins.
c) Stir in the garlic and ginger puree along with half the spring onion and as many chilli flakes as you like (careful - they're hot).
d) Stir-fry for another min.

a) Add the bok choy and stir-fry until just soft, 1-2 mins.
b) Stir in the hoisin sauce, ketjap manis and water for the sauce (see ingredients for amount), ensuring everything is well coated.
c) Add the cooked noodles 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.

a) Divide the chicken and plum stir-fry between your bowls.
b) Scatter over the cashew nuts and remaining spring onion to serve. Enjoy!