Chicken & Vegetable Wholewheat Hoisin Noodles

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken with a pinch of salt and pepper and cook for 5-6 min or until lightly browned

(Doubled your protein? Use 2 pans!)

Boil a full kettle

Peel and finely slice your brown onion[s]

Top, tail, peel and chop your carrot[s] into batons

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Once the chicken has browned, add the sliced onion, carrot batons and pepper strips to the pan with a pinch of salt and cook for 5-6 min or until the vegetables have softened and the chicken is cooked through (no pink meat!)

Meanwhile, add your wholewheat noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min

Drain the soaked noodles, reserving a cup of starchy noodle water

Combine your hoisin sauce, soy sauce, ginger & garlic paste and toasted sesame oil in a bowl – this is your chow mein sauce

Trim, then slice your spring onion[s] on the diagonal

Once the chicken is cooked, reduce the heat to low and add the drained noodles and chow mein sauce to the pan and give everything a good mix up – this is your chicken & vegetable wholewheat chow mein

Tip: Add a splash of starchy noodle water if your sauce is looking a little dry!