Chicken Hoisin Noodles

Heat 1 tsp olive oil in a frying pan over medium‑high heat, add the chicken mince, season with salt and pepper, and brown for 5 minutes.

Stir in 5 tbsp hoisin sauce and continue cooking for 4 minutes until the sauce darkens and thickens.

Meanwhile, cook the spaghetti in salted boiling water with 2 tsp bicarbonate of soda, timing it for the packet time minus 1 minute.

Thinly slice the spring onions into strips and place them in an ice bath for 5 minutes to curl.

Drain and rinse the spaghetti, then return it to the pan with the remaining hoisin sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, optional minced garlic, and a generous crack of black pepper; stir until combined.

Divide the hoisin chicken into five meal‑prep containers, add the noodles, and top with thinly sliced cucumber, spring onions, and optional chilli flakes.

Serve cold or reheat in the microwave for 2 minutes on high.