1. Crush or finely chop the garlic cloves. Peel and shred the carrots using a julienne peeler or box grater. Slice the chicken breast fillets into thin strips.

2. Soak the noodles in a large heatproof bowl covered with boiling water for 3 minutes. Gently separate the noodles with a fork once softened, then drain.

3. In a small bowl, combine cornflour, toasted sesame seeds, alcohol-free barbecue sauce, soy sauce alternative, and water. Whisk until smooth to make the sauce.

4. Bring a medium saucepan of salted water to a boil. Add the peas and cook for 2-3 minutes until tender. Drain and set aside.

5. Heat 1 tablespoon vegetable oil in a large pan or wok over high heat. Add the chicken, season with salt and pepper, and stir-fry for 2-3 minutes until cooked through. Remove the chicken and set aside.

6. Add 1 tablespoon vegetable oil to the same pan over medium-high heat. Stir-fry the garlic and carrots for 2 minutes or until tender. Add the prepared sauce, noodles, cooked chicken, and peas. Stir-fry for 1 minute until well combined and heated through.

7. Taste and adjust seasoning with salt and pepper. Serve immediately, sprinkled with remaining sesame seeds. Enjoy!