Hoisin chicken noodles

• 500gChicken breast fillets
• 2 tbspSoy sauce
• 5 tbspHoisin sauce
• 300gMedium egg noodles
• 2Carrots
• 2Pak chois
• 2 clovesGarlic, sliced
• 4Spring onions
• 1 tbspToasted sesame oil
• 1 tbspVegetable oil

Plus salt, pepper and water.

Method

1. 1

   Boil the kettle. Slice the chicken into thin strips and toss with 1 tbsp of the soy sauce. Stir the hoisin together with the rest of the soy and 4 tbsp water.

2. 2

   Cut the carrots into thin matchsticks. Trim the pak choi, slice the stalks and leave the leaves whole. Slice the garlic and the spring onions, keeping the green tops separate.

3. 3

   Pour the boiled water into a pan, bring it back to the boil and cook the noodles for 4 minutes, or as the packet says. Drain, rinse briefly under the tap and toss with the sesame oil.

4. 4

   Meanwhile, heat the vegetable oil in a wok or large frying pan over a high heat. Stir-fry the chicken for 5 to 6 minutes, until golden and cooked through.

5. 5

   Add the carrots, pak choi stalks, garlic and spring onion whites and stir-fry for 2 minutes. Throw in the pak choi leaves for a final minute, until they just wilt.

6. 6

   Pour in the hoisin mix and let it bubble for a minute. Add the noodles and toss until everything is glossy and hot, then scatter over the spring onion greens.