Chicken and Mushroom Honey Soy Noodles

Place Hokkien noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften, then drain.

Thinly slice mushrooms, cabbage and spring onions. Chop chicken into 4cm pieces.

Finely grate garlic and ginger and place in a bowl with soy sauce and honey. Give it a whisk to combine.

Toss chicken in a bowl with cornflour. Heat vegetable oil in a large frypan over medium-high heat. Add chicken and cook, turning occasionally, for 6–8 minutes or until golden.

Add mushroom and cook for 3 minutes. Add cabbage and cook for a further 5 minutes or until cabbage is soft.

Add sauce, sesame oil and noodles to chicken and use a pair of tongs to coat noodles and warm through. Divide between bowls and top with spring onion and sesame seeds to serve.