a) Halve the baby corn lengthways. Cut the young pea pods in half lengthways.

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

a) Meanwhile, bring a large saucepan of water to the boil with ½ 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. Set aside for later.

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

b) Once hot, add the chicken. Stir-fry until the chicken is golden brown and cooked through, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 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 sauce, soy sauce, sriracha, honey and water for the sauce (see pantry for both amounts).

a) Once everything's cooked, add the noodles, baby corn, pea pods and hoisin glaze to the chicken.

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

c) Season to taste. 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.