Method:

1. Prepare the Sauce: In a bowl or food processor, whisk together Chang’s Pure Sesame Oil, Chang's Tamari Light Soy Sauce, Sriracha Sauce, water, and Crunchy Peanut Butter until smooth and combined.
2. Marinate the Chicken: Coat chicken strips with half of the prepared sauce. Cover and refrigerate for 10 minutes to marinate. Reserve the remaining sauce for later.
3. Cook the Noodles: Soak the Chang’s Gluten Free Wok Ready Noodles or Chang's Hokkien Style Shelf-Fresh Noodles in warm water until softened, then drain. Heat 1 tablespoon cooking oil in a wok or large pan over high heat. Stir-fry the noodles for 2 minutes until heated through. Add Chang’s Hoisin Sauce and cook for an additional 2 minutes, stirring constantly. Remove from heat and set aside.
4. Cook the Chicken: In the same wok or pan, add 1 tablespoon cooking oil and heat over medium-high heat. Add marinated chicken strips and cook for about 2 minutes on each side or until browned and cooked through. Remove from heat and sprinkle with sesame seeds for extra flavour and crunch.
5. Assemble the Bowl: Place rocket in serving bowls. Top with a portion of hoisin-coated noodles, cooked chicken, sliced red capsicum, sliced purple cabbage, and fresh coriander. Serve with the reserved sauce on the side and offer extra soy sauce for individual preference if desired.