a) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the sugar snap peas into thirds.

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

a) Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles. 

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

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

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

b) Once hot, add the diced chicken and sliced pepper. 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.

c) Add the garlic and ginger puree, stir-fry until fragrant, 1 min.

a) While the chicken cooks, in a small bowl, combine the hoisin, soy, honey and water for the sauce (see pantry for both amounts).

a) Once everything's cooked, add the noodles, sugar snap peas and hoisin glaze to the chicken and veg.

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

c) 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.

Enjoy!