Fill and boil your kettle. Trim the root end off the pak choi, then shred the leaves and stalks. Trim and peel the carrots then cut them into fingersized batons. Peel and grate the ginger and pop it into a small bowl with a pinch of salt.

Warm a frying pan or wok on a high heat for 1 min then add 1 tbsp oil. Carefully add the chicken to the pan and fry it for 6 mins till its golden and cooked through, turning once or twice.

While the chicken cooks, pour the hot water from the kettle into a medium pan. Set it on a medium heat, cover and bring the water back to the boil. When the water is bubbling, drop in the noodles and cook for 3-4 mins till tender. Drain the cooked noodles and rinse with cold water. Set to one side.

When the chicken has cooked for 6 mins, add the pak choi and carrot to the pan and fry together for 4 mins, stirring every now and then. Add a splash of water if you need to. The veg should be cooked but still have a slight crunch.

Meanwhile, pour the teriyaki sauce into the bowl of grated ginger. Add 4 tbsp cold water and mix.

When the veg have cooked for 4 mins, and the chicken for a total of 10 mins, add the drained noodles to the pan and gently toss everything together. Pour in the gingery teriyaki sauce and stir. Cook for 2 mins to warm the noodles through and coat everything in the sauce.

Tip half of the sesame seeds into the pan and toss. Divide the chicken and veg noodles between a couple of plates or bowls. Scatter over the remaining sesame seeds to serve.