Step 1

In a wok, heat a tbsp of oil on high heat and fry the vegan chicken pieces until browned and crispy. Transfer to a bowl and set aside.

Step 2

Add a little more oil and place the thinly sliced onion, crushed garlic and grated ginger.

Step 3

Wash and cut the ends of the broccoli and babycorn and throw in the wok too. Stir fry for a few minutes and then place in the bowl with the chicken pieces.

Step 4

Cook the noodles according to packet instructions (usually in a bowl of boiling water for a couple of minutes). Time this so that you don't over/under cook them.

Step 5

In a small bowl, whisk the sauce ingredients together.

Step 6

Drain the noodles and add to the wok with the sauce, stir and cook for around 30 seconds.

Step 7

Add the remaining ingredients, thai basil, mix and serve! If the noodles are a bit sticky add a tbsp or two of water to help loosen.

Step 8

Optional - top with some extra chilli and sliced spring onion.