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

b) Meanwhile, halve the baby corn lengthways.

c) Cut the young pea pods into thirds.

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

a) When boiling, ddd the udon noodles to the water and cook until warmed through, 1-2 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 baby corn. 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 corn 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 udon noodles between your bowls.

b) Sprinkle over the sesame seeds to finish.