Step 1

Start by boiling the noodles as per the pack instructions, then drain and run under cold water until the noodles are cold (this will prevent the noodles sticking together). Stir through ½ tbsp of the sesame oil and put to one side.

Step 2

Heat the vegetable oil in a wok or large frying pan (skillet). Add the chopped chicken and fry until lightly browned all over (about 5 minutes). Add the garlic, ginger, chilli and onion and cook for a 3 minutes – until the onion has softened slightly.

Step 3

Add the mushrooms and cook for a minute, then add the yellow pepper, red pepper, baby corn, sugarsnap peas and bamboo shoots. Stir fry together to 3-4 minutes, stirring regularly until hot throughout.

Step 4

Meanwhile, continue with the Asian noodles. Heat the remaining sesame oil in a wok or large frying pan (skillet) over a medium heat.

Step 5

Add the garlic, ginger and chilli flakes and cook for 30 seconds or so, until they release their fragrance.

Step 6

Add the soy sauce and sugar, stir, then add the cooked noodles.

Step 7

Continue to heat, stirring often for 3-4 minutes until hot throughout. Turn off the heat.

Step 8

By now the stir-fried chicken and vegetables should be cooked through. Add the Lee Kum Kee Honey and Soy Stir Fry Sauce and stir through with a splash of water.

Step 9

Heat for 2 minutes, then serve with the Asian noodles, topped with spring onions (scallions) and sesame seeds.