Preheat your oven to 220°C/200°C fan/gas mark 7.

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

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

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs and sesame seeds into another bowl and season with salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, give the frying pan used for the chicken a quick wipe clean.

Heat a drizzle of oil in the (now empty) frying pan on high heat.

Add the pak choi and sugar snap peas. Stir-fry until just soft, 3-4 mins.

Add the garlic. Stir-fry for 1 min. 

Add the udon noodles to the pan. Toss, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

Meanwhile, give the ramen broth a good shake, then in a large saucepan, warm the itsu Chicken Ramen Brilliant'Broth on medium-high heat until simmering and piping hot, 3-4 mins - do not boil.

When everything's ready, slice the chicken. 

Divide the noodles and veg between bowls and pour over the hot broth. 

Top with the sliced chicken. 

Drizzle over the sriracha to finish.

Enjoy!