Make the sauce – Combine all the sauce ingredients in a jug. Mix well to combine and set aside.

Cook the chicken – Heat the oil in a large frying pan over medium–high heat. Cook the chicken, stirring, for 5 minutes. Add the white part of the spring onion, the garlic and ginger. Cook for 1 minute, stirring, until fragrant.

Add the broccoli – Add the broccoli, cover the pan with a lid and cook for 1 minute.

Add the sauce – Add the sauce and toss to coat the chicken and broccoli evenly.

Add the noodles – Push all of the chicken and broccoli mixture to one side of the pan, leaving an empty space on the other side. Place 2 bundles of ramen noodles into the empty side of the pan. Then slide the chicken and broccoli mixture back over the top of those noodles so they are sitting underneath. Add the remaining 2 bundles of noodles to the pan, placing them on the base beside the first two. Spread the chicken and broccoli mixture evenly over the top so the noodles are mostly sitting underneath the stir-fry.

Add the water and soften the noodles – Pour the water over the entire pan so it runs underneath the noodles and through the chicken and broccoli mixture. Cover with a lid and cook for 1 minute.

Turn the noodles – Remove the lid and use tongs to gently turn the noodles over and loosen them slightly, making sure any firm sections are touching the liquid. Cover again and cook for another 1–2 minutes, or until the noodles have softened.

Finish the stir-fry – Remove the lid and toss everything together for 1–2 minutes, until the noodles are fully separated, the chicken is cooked through, the residual liquid has absorbed and the sauce has thickened and coated the noodles.

Serve – Serve sprinkled with sesame seeds and the green part of the spring onion, with crispy chilli oil, if using.