150g medium egg noodles
300g/ skinless chicken breast fillets,
sliced into strips
a dash of dark soy sauce
1 teaspoon five-spice powder
1 teaspoon chilli sauce (optional)
1 tablespoon cornflour
2 tablespoons groundnut oil
1 red pepper, deseeded and finely sliced
150g bean sprouts
1 large spring onion, sliced lengthways
2 tablespoons light soy sauce
finely ground black pepper
Cook the noodles for 3 minutes in a pan of boiling water until al dente or as per the packet instructions. Drain, then run them under cold running water and drain again. Drizzle with a few splashes of sesame oil and toss through to prevent them from sticking.
Season the chicken with a splash of dark soy sauce, the five-spice powder and chilli sauce, if using, mix well. Coat lightly with the cornflour.
Heat a wok over a high heat, add the groundnut oil and heat until smoking, then add the chicken and stir-fry for 2–3 minutes until cooked.
Add the red pepper and stir-fry for 1 minute, then add the bean sprouts and spring onion and stir-fry for less than 1 minute. Add the cooked noodles and season with the light soy sauce, 1 teaspoon sesame oil and ground black pepper. Stir well and serve immediately.