Step 1

Place the chicken and stock in a pan over medium-high heat. Bring to the boil, then remove from heat. Cover and allow the chicken to cook completely in the stock. Remove the chicken from the stock and shred the meat. Set aside.

Step 2

Meanwhile, for sauce, heat sunflower oil in a wok over medium-high heat and add the Szechuan peppercorns. Fry for 30 seconds until fragrant, then drain, reserving the oil. Cool. Place remaining ingredients in a food processor and pulse to combine. Add cooled peppercorns and oil and whiz until smooth. Set aside.

Step 3

Cook the noodles in boiling water according to the packet instructions. Drain and refresh. Set aside.

Step 4

Toss chicken with enough sauce to coat, then toss with noodles and remaining ingredients. Divide among serving bowls and garnish with extra toasted sesame seeds and serve with remaining sauce.