Sticky sesame, ginger and hoisin chicken drumsticks

For the ginger marinade, whisk together 2 tbsp of hoisin sauce with the ginger, soy sauce and 1 tbsp of the sesame oil. Toss with the chicken drumsticks, then cook straightaway or leave to marinate if you have time.

You can cook the drumsticks in three different ways. Roast for 25–30 mins in an oven preheated to 220°C/200°C/gas 7, air-fry for 16–20 mins at 180°C or grill under a hot grill (275°C) for 15 mins, turning often. Check the chicken is cooked through.

Soften the noodles following the pack instructions then drain well.

In a wok or large, non-stick frying pan, combine the sliced garlic and remaining sesame oil. Put over a low-medium heat and gently cook, stirring, until the garlic is just beginning to sizzle. Tip in the spring onions and vegetables, turn up the heat and stir-fry for 3–4 mins until the veg still has a little bite. Tip in the cooked noodles and toss briefly to heat through and mix with the vegetables. Add a splash of water to stuck-together noodles to separate them. Season.

When the chicken is done, warm the rest of the hoisin sauce in a microwave. Pour over the drumsticks and use tongs to toss until well coated. Scatter with sesame seeds and finely sliced spring onions then serve with the noodles.