Thanks to Maggie Tran for providing this recipe




225g dried egg noodles
4tbsp sesame oil
100g boneless skinless chicken breast, cut into fine shred 5 cm (2 in) long
2½ tbsp oil
1 tbsp finely chopped garlic
50g mange tout, finely shredded
50g cooked ham, finely shredded
2tsp each of light soy sauce and dark soy sauce
1tbsp Shaoxing rice wine or dry sherry
1tsp salt
½ tsp freshly ground white pepper
½ tsp sugar
3 tbsp finely chopped spring onions

For the marinade:
2tsp light soy sauce
2tsp Shaoxing rice wine or dry sherry
1tsp sesame oil
½ tsp salt
½ tsp freshly ground white pepper




1) Cook the noodles in a large pan of boiling water 3 -5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with three teaspoons of the sesame oil and set aside.
2) Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.
3) Heat a wok over a high heat. Add one tablespoon of the oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean.
4) Reheat the wok until it is very hot and then add the remaining oil. When the oil is slightly smoking, add the garlic and stir fry for 10 seconds. Then add the mangetout and ham and stir fry for about 1 minute.
5) Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir fry for 2 minutes.
6) Return the chicken and any juices to the noodle mixture. Stir fry for about 3-4 minutes or until the chicken is cooked.
7) Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and served at once.