Thickly coated in a dark and delicious sauce and tossed with lean protein and vegetables, this classic Chinese noodle dish scores high as a comfort food favourite. You can also throw in any leftover vegetables from the fridge to pump up the veggie quota.
Chop chicken into thirds and set aside. Shred bok choy. Finely grate garlic and ginger. Peel and slice carrot into thin matchsticks. Finely slice spring onions.
Place soy sauce, mirin, hoisin sauce and peanut butter in a large bowl and stir to combine. Add chicken, stir to coat and set aside to marinate for 10 minutes. While the chicken is marinating, continue with step 3.
Place noodles in a heatproof bowl and cover with boiling water. Stand for 3 minutes to soften, then drain and set aside.
Heat vegetable oil in a wok or large frypan over medium heat. Add garlic, ginger and spring onion and cook, stirring, for 30 seconds or until softened.
Add chicken, reserving marinade, and cook for 4 minutes each side or until caramelised and cooked through. Add noodles, carrot, bok choy, sesame oil and reserved marinade and increase heat to high. Cook, tossing the pan, for 2–3 minutes or until vegetables are softened.
Use tongs to toss noodles to coat in sauce. Divide between bowls and serve.