Strips of chicken breast, noodles, broccoli, carrot and scallion braised in a luscious sesame-hoisin sauce and sprinkled with freshly toasted sesame seeds.

12 oz (360g) uncooked skinless chicken breast fillets—cut into strips

1 cup chicken stock

2 tablespoons Chinese soy sauce

2 tablespoons hoisin sauce

1 teaspoon toasted sesame oil

2 cloves garlic—minced

1 teaspoon grated fresh ginger

1 carrot—cut into diagonal slices

1 head broccoli—cut into florets

1 scallion (spring onion) thinly sliced on diagonal

1 tablespoon raw sesame seeds

6 oz (180g) precooked wheat noodles

1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water

HEAT a frying pan over medium heat and toast the sesame seeds lightly (about 1 minute) stirring constantly. HEAT the chicken stock, hoisin and sesame oil in a large saucepan to boiling. ADD garlic, ginger and chicken and cook, covered, for 2 minutes. ADD the broccoli and carrot and cook for 4 minutes, then add the precooked noodles and scallions and cook for a further minute. STIR through the cornstarch paste until the sauce thickens, and serve sprinkled with the toasted sesame seeds.

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