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

b) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Cut the young pea pods into thirds.

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

a) When boiling, add the noodles to the water and cook until tender, 4 mins. 

b) Once the noodles are cooked, drain in a sieve and run under cold water to stop them sticking together.

c) In a small bowl, combine the hoisin, soy and water for the sauce (see pantry for both amounts). Set aside.

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

b) Once hot, add the diced chicken and sliced pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Stir-fry until the chicken is cooked through and the pepper has softened, 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) Add the pea pods and garlic to the chicken. Stir-fry until fragrant, 1 min.

b) Stir in the sauce from the bowl. 

a) Add the cooked noodles to the stir-fry.

b) Mix well to combine and simmer until everything's piping hot and the sauce has thickened slightly, 2-3 mins.

c) Stir in the sweet chilli sauce, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

a) Share the hoisin chicken noodles between your bowls.

b) Sprinkle over the sesame seeds to finish.