1. Halve the onion and thinly slice. Thinly slice the capsicum, discarding the seeds. Halve the carrots lengthwise, then thinly slice on an angle. Coarsely chop the pak choy, keeping the leaves and stems separate. Peel and finely grate the ginger. Crush or finely chop the garlic.

2. Put the oyster sauce, sesame oil, 2 tbs soy sauce, 1 tbs white vinegar and 1 tbs honey in a bowl and whisk to combine.

3. Thinly slice the chicken into strips.

4. Heat 1 tbs oil in a large deep frypan over high heat. Stir-fry the chicken for 2-3 mins until golden. Remove from the pan. Add 1 tbs oil to the frypan and heat until hot. Stir-fry the onion, capsicum and carrot for 4-5 mins until just tender. Add the ginger and garlic and stir-fry for a further 30 secs or until fragrant.

5. Meanwhile, put the noodles in a large heatproof bowl and cover with boiling water. Soak for 5 mins or until tender. Drain.

6. Return the chicken to the frypan, add the pak choy stems and sauce and cook, stirring, for 2 mins. Add the pak choy leaves and cook, stirring, for 30 secs or until wilted. Add the noodles and toss to combine. Divide the stir-fry among bowls and scatter with the sesame seeds to serve.