Step 1

Start by making the yaki soba sauce. Place the yaki soba sauce ingredients into a small pan and bring to the boil.

Step 2

Turn the heat down to very low and simmer very gently for 5 minutes. Turn off the heat.

Step 3

Cook the noodles in a large pan of boiling water according to the pack instructions (usually 3-4 minutes). Turn off the heat, drain and run under cold water to prevent them sticking together. Put to one side.

Step 4

Heat 1 tbsp of the sunflower oil in a wok over a high heat.

Step 5

Add the eggs plus a pinch of salt and pepper, and cook, tossing with a spatula, until the eggs are scrambled (about 1 minute).

Step 6

Remove the eggs from the pan and place in a bowl.

Step 7

Heat the remaining 2 tbsp of sunflower oil in the wok over a high heat.

Step 8

Sprinkle the chicken with the salt, black pepper and white pepper.

Step 9

Add the chicken to the work and cook for 2-3 minutes until sealed.

Step 10

Add the garlic, ginger, peppers and onion and cook for a further 2-3 minutes, stirring often until slightly softened.

Step 11

Add the prawns, beansprouts, spring onions, noodles, hoisin sauce, ketchup, chilli flakes and the yaki soba sauce you made earlier. Stir fry together, stirring often for 2-3 minutes until hot.

Step 12

Add the cooked eggs and toss everything together.

Step 13

Divide between four plates and serve topped with pickled ginger, crispy onions and sesame seeds.