First, prepare the sauce. In a small bowl or jug, whisk together the light soy sauce, dark soy sauce, mirin, rice vinegar, sesame oil, and cornflour until the cornflour is fully dissolved. Set this aside.

Cook the udon noodles according to the package instructions. This usually just involves simmering them in boiling water for 2-3 minutes. Once cooked, drain them well using a colander and set aside.

Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.

Add the white parts of the spring onions, minced garlic, and grated ginger to the pan with the chicken. Stir-fry for about 1 minute until fragrant. Be careful not to let the garlic burn.

Add the broccoli florets and sliced red pepper to the pan. Continue to stir-fry for 3-4 minutes. We want the vegetables to be tender but still have a bit of a bite.

Pour the prepared sauce into the pan. Stir everything together and let it bubble for 1-2 minutes. The sauce will begin to thicken and become glossy thanks to the cornflour.

Add the drained udon noodles to the pan. Use tongs to gently toss everything together, ensuring the noodles, chicken, and vegetables are all evenly coated in the delicious sauce. What works best for me is to let it cook for another minute to allow the noodles to absorb the flavour.

Remove the pan from the heat. Stir through the green parts of the spring onions. Serve immediately, garnished with toasted sesame seeds and fresh coriander, if you like.