Marinate the chicken - this can be done immediately before cooking or several hours in advance

• Prepare the marinade by mixing 1tsp sherry/rice wine, 1 tsp light soy sauce, ½ tsp toasted sesame oil, ¼ tsp pepper and salt
• Chop the chicken breast into thin strips and mix thoroughly with the marinade - ensure that the chicken is cut to a uniform thickness, otherwise thinner pieces will dry out during cooking.
• Cover and refrigerate until ready to use.

Cook the noodles

• Bring a pan of water to the boil
• Add the noodles and cook according to the packet instructions (approx 5 minutes) - leave the noodles al dente as they will be cooked further later
• Once cooked, drain immediately and cool quickly with cold water to prevent them cooking further

While the noodles are cooking, chop the vegetables

• Chop the red pepper into thin strips
• Peel the carrot and chop into matchsticks
• Finely chop the garlic and ginger
• Thinly slice the spring onion - set aside the green ends to use as a garnish

Cook the stir fry

• Heat 1 tsp sunflower oil in a wok
• Once hot, add the marinated chicken and cook for 1-2 minutes until browned on the outside but not cooked through
• Remove the chicken from the pan and set aside
• Add the remaining sunflower oil (1 tsp) and once heated add the garlic and ginger and cook for 30 seconds
• Add the cooked noodles, carrots, peppers, spring onions, light soy sauce (2 tsp), dark soy sauce (2 tsp), sherry/rice wine (2 tsp) and cook for 2 minutes. Season with salt and pepper.
• Return the chicken to the wok and cook for a further 3-4 minutes until the chicken is cooked - don't over cook the chicken as it will go dry
• Mix through 1 tsp toasted sesame oil.
• Serve immediately sprinkled with the green ends of the spring onion