Step 1 In a small bowl mix hoisin, soy sauce, rice wine and ginger. Place chicken in a shallow non-metallic dish and coat with half the sauce mixture. Cover and marinate for 10-15 minutes.

Step 2 Meanwhile, cook noodles following packet directions and add carrot and snow peas in the last minute of cooking. Rinse in cold water. Drain.

Step 3 Preheat a chargrill pan to high and spray with oil. Add chicken and cook for 3 minutes each side until cooked through. Remove and cool slightly before cutting each slice in half.

Step 4 Coat noodles, vegetables and spinach with remaining marinade and toss to combine. Divide noodles and vegetables among serving bowls. Top with chicken and serve garnished with spring onions.