Halve the baby corn lengthways.

Halve the young pea pods lengthways.

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

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

Once hot, add the baby corn and season with salt and pepper. Fry until starting to soften, 2-3 mins.

Add the pea pods, stirring occasionally, until softened, 2-3 mins more. 

Add the garlic, cook for 30 secs, 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. 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.

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.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

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, soy sauce, ketchup, sugar and water for the sauce (see pantry for both amounts). 

Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. 

Add the udon noodles to the pan with the chicken and veg.

Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

Remove from the heat and season to taste. Add a splash of water if needed.

Share the sweet and sticky noodles between your bowls.

Sprinkle over the peanuts to finish.