Panko-Crusted Chicken

In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken in the flour, followed by the egg, and finally in the panko breadcrumbs. Place the crumbed chicken on a plate. TIP: Use one hand for the wet ingredients and one hand for the dry ingredients to stop your hands from getting too messy!

Heat a large frying pan over a medium-high heat. Add enough olive oil to coat the base of the pan. Once hot, add the crumbed chicken and cook until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Cook in batches if your pan is getting crowded for the best results!

While the chicken is cooking, add the udon noodles, broccoli and carrot to the saucepan of boiling water and cook until tender, 3 minutes. Drain and return the noodles and veg to the saucepan, add the Sichuan garlic paste and toss to coat.

In a small bowl, combine the mayonnaise and rice wine vinegar.