Szechuan Chicken & Baby Corn Stir-Fry

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger and garlic

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Trim, then slice the spring onion[s] finely

Slice the baby corn in half lengthways

Boil a kettle 

Chop the chicken breast[s] into rough, bite-sized pieces 

Add the wholewheat noodles to a pot with a generous pinch of salt and cover with boiled water until they're fully submerged

Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite, then drain and return them to the pot 

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

Once hot, add the chopped chicken and cook for 3 min or until it's lightly browned all over 

Add the sliced baby corn and mange tout to the pan, reduce the heat to medium and cook for 1-2 min or until the vegetables are starting to soften

Once softened, add the chopped garlic, ginger and chilli (Can't handle the heat? Go easy!) to the pan and cook for 1 min 

Add the soy sauce, tomato paste, apple cider vinegar and honey and cook for a further 1-2 min or until a loose sauce has formed

Season generously with pepper – this is your Schezuan Chicken & Baby Corn Stir-Fry

Add the toasted sesame oil and chopped spring onion to the drained noodles and give everything a good mix up – these are your sesame noodles