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Get all your ingredients and equipment ready.
Skim through these steps, then wash your fruit and veg.
Take your chicken out of the fridge, open the packet and let it air.
Boil a kettle.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat.
Once hot, add your diced chicken to the pan and cook for 7-8 min or until starting to brown.
Meanwhile, add your medium egg noodles to a pot and cover them with boiled water until fully submerged.
Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite.
Once done, drain, reserving a cup of the starchy noodle water and set aside.
Once the chicken has started to brown, add your carrot & cabbage slaw to the pan and cook for 3-4 min or until the veg has started to soften and the chicken is cooked through.
Meanwhile, peel and grate your garlic.
Combine your gochujang paste, grated garlic and your soy sauce in a bowl with a splash of cold water and ½ tsp sugar.
Once the chicken is cooked through, add the drained noodles and the gochujang stir-fry sauce and give everything a good mix up.
Cook for 1-2 min further, stirring until the sauce sticks to the noodles.
Serve the Korean-style chicken thigh noodle stir-fry.
Garnish with your black sesame seeds.