For the lo mein:

• 250 g dry thin egg noodles
• 300 g tenderstem broccoli, washed, tough ends removed
• 6 spring onions, roughly chopped
• ½ chili, finely sliced diagonally into rings
• 2 cloves garlic
• 1 white onion, finely sliced
• 2 carrots, peeled and finely julienned (cut into matchsticks)
• 2 Tbsp dark soy sauce
• 2 Tbsp light soy sauce
• 1 Tbsp rice wine vinegar
• 1 Tbsp mirin
• 1 tsp honey
• vegetable oil
• sesame oil

For the chicken: 

• 3 chicken breast filets, cut into ½-inch slices
• 2 Tbsp soy sauce
• 2 tsp rice wine vinegar
• 1 tsp sesame oil
• 2 Tbsp plain or rice flour
• 3 Tbsp sesame seeds
• salt and black pepper
• ¼ tsp chili powder
• 1 ½ Tbsp honey
• ½ tsp chili flakes (optional)

To serve:

• 2 spring onions, finely sliced
• 3 Tbsp toasted sesame seeds
• ½ red chili, finely sliced diagonally into rings
• sesame oil