Sesame and ginger cosy up with golden chicken in this easy noodle number that's in your bowl in half-an-hour. We've tossed the chicken in cornflour for a shortcut to crispiness and piled in the veg to tip the balance to certifiable goodness.
Cook soba noodles in a large saucepan of boiling water according to packet instructions. Drain. While the noodles are cooking, continue with step 2.
Trim and chop snow peas into thirds. Chop bok choy into bite-size pieces. Thinly slice spring onion.
Slice chicken into thirds. Place in a bowl with cornflour and salt and toss to combine. Heat a frypan over medium heat. Add vegetable oil and chicken and cook, turning chicken occasionally, for 5–6 minutes or until crisp and golden. While chicken is cooking, continue with step 4.
Finely grate ginger and place in a bowl with sesame oil, rice wine vinegar, soy sauce, sesame seeds and honey. Mix to combine.
Once chicken is crispy, add sauce to pan and cook for 2–3 minutes or until sauce has thickened. Stir through snow peas, bok choy and most of the spring onion (reserving some green tops to serve), and cook for a further 1–2 minutes or until vegetables are tender but retain some bite.
Divide noodles between bowls and top with vegetables and chicken. Sprinkle with reserved spring onion to serve.