Method

1. 1.

   Prepare the noodles | Bring a saucepan of water to the boil over a high heat | Place the noodles in the saucepan, gently move them around in the water with tongs and cook for 2 ½ minutes | Use the tongs to transfer the noodles from the saucepan to a large bowl of cold water | When the noodles are cool, drain the water, drizzle over a little oil, toss to coat and set the bowl to one side

   Prepare the vegetables | Cut the vegan chicken pieces into ½ cm shreds | Trim and finely slice the spring onions at an angle | Peel and grate the ginger and garlic with the fine side of the box grater | Roughly chop the peanuts | Trim and halve the sugar snap peas lengthwise | Quarter the baby corn lengthwise

   Time to cook | Warm the vegetable oil and toasted sesame oil in the wok over a high heat | Add the vegan chicken and stir for 1 minute | Add the spring onions (saving a few for garnish) and toss to coat | Add the ginger, garlic, chilli flakes and peanuts and stir for 1 minute | Add the soy sauce, rice wine vinegar and sugar and stir for 1 minute | Add the sugar snap peas and baby corn and stir for 2 minutes | Add the noodles and 1 tbsp sesame seeds to the wok and toss to combine

   Time to serve | Use tongs to transfer the contents of the wok into serving bowls | Garnish with the reserved spring onions and sesame seeds, drizzle with a little soy sauce and sriracha and serve immediately