a) Boil a full kettle. Cut the Tenderstem® broccoli into thirds.

b) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat. 

c) Add the noodles and broccoli to the water and cook until tender, 4 mins. 

d) 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 on medium-high heat.

b) Once hot, add the diced chicken to the pan.

c) Fry until golden brown on the outside and cooked through, 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) While the chicken cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

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

a) Once the chicken is cooked, add the garlic, Indonesian style spice mix and carrot ribbons. Stir-fry for 1-2 mins. 

b) Next, stir in the bulgogi, soy sauce, ketchup and water (see pantry for both amounts). 

c) Bring to the boil, then lower the heat and cook until the sauce is slightly thickened, 1 min. 

a) Stir the cooked noodles and broccoli into the frying pan until piping hot, 1-2 mins.

b) Taste and season with salt and pepper if needed.

c) Add a splash more water if you feel it needs it. 

a) Share the noodles out between your serving bowls.

b) Sprinkle over the sesame seeds to finish. 

Enjoy!