Ingredients

• 225g/8oz egg noodles
• 2 tbsp sesame oil
• 100g/4oz chicken breast
• skinned
• 2½ tbsp finely chopped garlic
• 50g/2oz mangetout
• trimmed
• 50g/2oz Parma ham or cooked ham
• finely shredded
• 2 tsp light soy sauce
• 2 tsp dark soy sauce
• 1 tbsp Shaoxing rice wine or dry sherry
• ½ tsp salt
• ½ tsp freshly ground white pepper
• ½ tsp sugar
• 3 tbsp finely chopped spring onions
• 2 tsp sesame oil
• 2 tsp light soy sauce
• 2 tsp Shaoxing rice wine or dry sherry
• 1 tsp sesame oil
• ½ tsp salt
• ½ tsp freshly ground white pepper

Directions

• Cook the noodles by boiling them for 3-5 minutes in a pan of boiling water. Drain and plunge into cold water
• drain again then toss with a little sesame oil.
• Using a cleaver
• slice the chicken breasts into fine shreds approximately 5cm (2 in) long.
• To marinate the chicken
• combine the chicken with the light soy sauce
• rice wine
• sesame oil
• salt and pepper in a small bowl.
• Mix well and leave to marinate for 20 minutes.
• Heat a wok until it is very hot. Add one tablespoon of oil and
• when it is very hot and slightly smoking
• add chicken shreds.
• Stir-fry the mixture for about two minutes
• then transfer to a plate.
• Reheat the wok
• and add remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute.
• Add noodles
• light soy sauce
• dark soy sauce
• rice wine
• salt and pepper
• the sugar and spring onions and continue to stir-fry for two minutes.
• Return chicken to noodle mixture.
• Continue to fry for 3-4 minutes
• until chicken is cooked.
• Stir in sesame oil and give a few final stirs.
• Turn onto warm serving platter and serve at once.