Ingredients

• 150g/5oz medium egg noodles
• dash toasted sesame oil
• 300g/11oz skinless chicken breast fillets
• sliced into strips
• 2 tbsp light soy sauce
• 1 tsp five-spice powder
• 1 tsp chilli sauce (optional)
• 1 tbsp cornflour
• 1 tbsp groundnut oil
• 1 red pepper
• seeds removed and thinly sliced
• 150g/5oz bean sprouts
• 1 spring onion
• sliced lengthways
• freshly ground black pepper

Directions

• Cook the noodles in a pan of boiling water for 2–3 minutes
• until al dente
• or according to packet instructions. Drain
• then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
• Put the chicken strips in a bowl and season with a dash of light soy sauce
• the five-spice powder and chilli sauce
• if using. Mix well
• then lightly dust the chicken strips with the cornflour.
• Heat a wok until smoking and add the groundnut oil
• then add the chicken and stir fry for 3–4 minutes
• or until the chicken is golden-brown and cooked through.
• Add the red pepper and stir fry for 1 minute
• then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the soy sauce
• a dash of sesame oil and freshly ground black pepper.
• Pile the noodles onto a serving plate and serve immediately.