Bring a large saucepan of water to the boil and cook the rice noodles according to the packet instructions until just tender. Drain, rinse under cold water to stop the cooking process and set aside.

In a small bowl or jug, whisk together the light soy sauce, dark soy sauce, oyster sauce, honey, rice vinegar, sesame oil, water and cornflour until smooth. Set aside.

Place the sliced chicken into a bowl and toss with 1 tablespoon of cornflour until evenly coated.

Heat 1 tablespoon sesame oil in a large wok or non-stick frying pan over a medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Remove from the pan and set aside.

Add the garlic and fresh ginger to the pan and cook for around 30 seconds until fragrant.

Add the red pepper, carrot and mushrooms. Stir fry for 3-4 minutes, allowing the vegetables to soften slightly whilst still retaining some crunch.

Stir in the pak choi, beansprouts and most of the spring onions, cooking for a further 2 minutes until the pak choi has just wilted.

Return the cooked chicken to the pan, followed by the cooked rice noodles.

Pour over the prepared stir fry sauce and gently toss everything together for 2-3 minutes, ensuring the noodles, chicken and vegetables are evenly coated and the sauce has thickened slightly.

Divide between 4 bowls and garnish with the remaining spring onions, sesame seeds and a sprinkle of chilli flakes before serving.