Cook noodles according to instructions and drain once cooked.
In a measuring jug add vegetable stock and cornflour – mixing well.
Heat a wok on medium-high heat. Once hot, add oil, garlic, broccoli and carrot – add a splash of hot water, cover and cook for 4 minutes, stirring occasionally.
Add the chickpeas and red bell pepper - cook for 2 minutes.
To the wok, add soy sauce, rice wine vinegar, maple syrup, hoisin sauce, chilli flakes and mix.
Give the cornflour mixture another stir and add it to the wok – cook for 2 minutes.
Add the noodles to the wok – cook for 2 minutes. Once the sauce has thickened take it off the heat.
Garnish with sesame seeds and chopped spring onion.