Emily's Chicken & Veg Black Noodle Stir-Fry

Ingredients

• 250g (9oz) black rice noodles
• 1 tablespoon vegetable oil
• 200g (7oz) cooked chicken, torn into 2.5cm (1in) pieces
• 50g (1 ¾ oz) carrots, thinly sliced
• 50g (1 ¾ oz) sugar snap peas
• 50g (1 ¾ oz) Tenderstem broccoli, cut into 2.5cm (1in) pieces
• ½ red pepper, deseeded and sliced
• 50g (1 ¾ oz) baby sweetcorn, halved lengthways
• 2.5cm (1in) piece of fresh root ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon soy sauce (reduced-salt, if available)
• 1 teaspoon ground coriander
• ½ teaspoon mild chilli powder
• ½ teaspoon ground cumin
• juice of ½ lemon
• 1 tablespoon honey
• 40ml (1 ½ fl oz) water
• 2 spring onions, thinly sliced
• 1 tablespoon sesame seeds