Ingredients:

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

Method:

1. 1. Firstly, 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 then drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
   2. Put the chicken strips in a bowl and season with a dash of light soy sauce, the five-spice powder and chili sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
   3. 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.
   4. Add the red pepper and stir fry for 1 minute, then add the beans 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.
   5. Pile the noodles onto a serving plate, serve & tuck in!