Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

Halve the sugar snap peas lengthways. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

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

Once hot, add the pak choi and season with salt and pepper. Fry until starting to soften, 3-4 mins.

Add the sugar snaps, stirring occasionally until softened, 2-3 mins more. 

Add the garlic, cook for 1 min, then transfer the cooked veg to a medium bowl. Set aside.

In a large bowl add the diced chicken, cornflour and a pinch of salt and pepper. Toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

Once hot, add the chicken. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, add the noodles to the pan of boiling water. Cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Once the chicken is cooked, add the cooked veg back into the pan.

Lower the heat to medium, then add the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for amounts). Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. Remove from the heat and season to taste.

Add the cooked noodles to the chicken stir-fry and toss to coat well in the sauce. Add a splash of water if it needs loosening.

Share between your bowls and sprinkle over the spring onion to finish.

Enjoy!