Nothing can beat a big-and-bold, umami-loaded stir-fry for super-fast weeknight flavour. Fire up the wok (or frypan) for this delicious teriyaki chicken version packed with veggies and springy udon noodles. Don't skip tossing the chicken in cornflour – this cook's hack moves the dial from simple to sensational by giving the chicken a lovely crisp coating.
Peel and thinly slice garlic. Peel and cut ginger into matchsticks. Remove and discard mushroom stems, then thinly slice. Trim and slice bok choy.
Place teriyaki sauce, ½ the sesame seeds, honey and ½ the soy sauce in a small bowl and mix to combine.
Place noodles in a heatproof bowl, cover with boiling water and set aside to soak for 3 minutes to soften. Drain and set aside.
Thinly slice chicken. Place chicken, cornflour and remaining soy sauce in a bowl and toss to coat. Heat oil in a wok or frypan over high heat, add chicken, in batches if necessary, and cook for 2–3 minutes or until golden brown and just cooked. Season.
Add garlic and ginger and cook for 30 seconds or until fragrant. Add mushroom and bok choy and cook for 2–3 minutes or until tender.
Add noodles and sauce mixture and cook for 1–2 minutes or until sauce has thickened and noodles are well-coated. Divide between bowls and sprinkle with remaining sesame seeds to serve.