• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic (or use a garlic press).
• Halve, peel and chop the onion into wedges.
• Cut half the broccoli (double for 4p) into florets (like small trees). Halve any large florets.

• Pop the chopped broccoli and onion onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper and toss to coat.
• When the oven is hot, roast on the middle shelf until veg is tender, 18-20 mins.

• Boil a large pot of water for the udon noodles.
• Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
• Once cooked, drain in a colander and pop back in the pot.
• Drizzle with oil and stir through to stop them sticking together.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, place a large pan on medium heat (no oil).
• Once hot, add the sesame seeds and lightly toast, stirring regularly, 2-3 mins.
• Once toasted, transfer to a small bowl and set aside.

TIP: Watch them like a hawk as they can burn easily.

• Return the pan to medium-high heat with a drizzle of oil.
• Add the chicken. Season with salt and pepper.
• Fry until golden and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Add hoisin sauce, soy sauce, garlic and 50ml water (double for 4p).
• Lower heat and simmer until thickened, 2-3 mins.

TIP: Add a little water if needed.

• When everything is ready, divide the noodles between your plates.
• Top with the glazed chicken, roasted onion and broccoli.
• Spoon over the remaining hoisin sauce from the pan.
• Scatter over the toasted sesame seeds to finish.