Cook the noodles as per packet instructions, taking care to separate the noodles well during cooking.
When almost done, drain and tip back into the saucepan. Add the sesame oil and stir well to coat the noodles. Set aside until needed.
Meanwhile, place your wok over a high heat and add 1 tablespoon of wok oil. When smoking hot add in the chicken and stir fry for 3-4 minutes until browned and completely cooked all the way through.
Tip the chicken and any juices onto a plate and return the wok to the heat. Add the remaining 1 tablespoon of wok oil.
Put the mushrooms, broccoli and baby corn into the wok and stir fry over a high heat for 1 minute. Add the red pepper and carrots and stir fry for 1 more minute. Finally add the spring onions and mangetouts and stir fry for 1 final minute.
Add in the stir fry sauce and chicken and cook for 30 seconds, then add in the cooked noodles and mix everything together thoroughly. (I find tongs really help here).
Serve immediately – garnished with extra spring onions, if you like!
Not suitable for freezing.Nutrition information is approximate and meant as a guideline only.