1Cut the chicken into bitesize pieces, approx 2-3 cm. Heat the vegetable oil in the pressure cooker and seal the chicken. Add the garlic and ginger and fry for one minute. Add the soy, sesame oil, chilli sauce, chilli flakes, tomato puree, water, spring onions, green beans and baby corn and stir
2Put on the lid, lock in place and bring up to pressure. As soon as pressure is reached (the indicator will pop up), reduce the heat to the minimum to maintain pressure and time for just 3 minutes. When the time is up, turn off the heat and move the switch to the steam vent position to fast release the pressure. See instruction booklet for details
3Open the lid and add the sesame seeds to the chicken. Mix the cornflour with a tablespoon of water and stir into the sauce then cook for a minute or two to thicken the sauce
4While the chicken is cooking, cook the noodles according to the pack instructions
5Scatter the spring onions and coriander over the chicken and serve with the noodles and wedges of lemon on the side
6TIP: Omit the chilli flakes if you don’t want it too spicy. Try stirring in a teaspoon of honey when you add the sesame seeds for a sweeter taste.