a) Bring a saucepan of water to the boil with ½ tsp salt.

b) When boiling, add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run 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) Once hot, add the diced chicken and season with salt and pepper.

c) Fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, halve the plums, remove the stone and slice the flesh of each plum into 12 thin wedges.

b) Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

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

a) Lower the heat to medium and add the plums and sugar for the sauce (see pantry for amount) to the chicken.

b) Cook until the plums start to colour, 1-2 mins.

c) Stir in the garlic, ginger puree and as many chilli flakes as you'd like (add less if you'd prefer things milder).

d) Stir-fry for 1 min more.

a) Add the pak choi and stir-fry until just soft, 1-2 mins.

b) Stir in the hoisin sauce, soy sauce, ketjap manis and water for the sauce (see pantry for amount), ensuring everything's well coated.

c) Add the cooked noodles to the pan. Stir together and cook until everything's piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Crush the peanuts in the unopened sachet using a rolling pin.

b) Share the chicken and plum stir-fry between your bowls.

c) Scatter over the crushed peanuts to finish.