• Boil a large pot of salted water for the noodles. Once boiling, add the noodles and cook until softened, 4-5 mins.
• Drain in a sieve then return to the pot, off the heat. Toss with oil to prevent sticking.
• Place a large pan over medium heat (without oil).
• Once hot, add the sesame seeds and cook until toasted, stirring, 2-3 mins. Once toasted, remove the sesame seeds from the pan and set aside.

• Meanwhile, halve the baby corn lengthways.
• Return the pan to medium-high heat with a drizzle of oil.
• Add the baby corn to the pan and stir-fry for 3-4 mins.
• Once cooked, remove from the pan and cover to keep warm.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Halve, peel and thinly slice the onion.

• Wipe and return the pan to medium-high heat with a drizzle of oil.
• Fry the onion, chicken and garlic, stirring occasionally, 8-10 mins.
• Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Add the hoisin sauce, sweet Asian sauce and 75ml water (double for 4p) to the pan. Loosen the sauce with a splash of water if you feel it's too thick.
• Add the noodles to the pan and gently toss in the sauce.
• Simmer for 3-4 mins.
• Season to taste with salt and pepper.
• Add the baby corn to the pan and stir to combine.

• When everything is ready, divide the hoisin chicken noodles between bowls.
• Spoon any remaining sauce from the pan over the top.
• Finish with a scattering of toasted sesame seeds and a drizzle of sweet chilli sauce.