1Red pointed pepperseeds removed and thinly sliced
150gBeansprouts
150gMushroomsfinely sliced
1bunchspring onionsliced lengthways
25gRoot gingerfinely sliced into strips
Seasonal vegetablesfinely sliced, optional
Freshly ground black pepper
Instructions
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 drain again. Drizzle with a dash of toasted sesame oil and toss through to prevent the noodles from sticking to each other.
Put the chicken strips in a bowl and season with a dash of light soy sauce, the five spice powder and chilli sauce if using. Mix well, then lightly dust with corn flour.
Heat a wok until smoking and add the rape seed oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
Add the red pepper, mushrooms and ginger, with any seasonal vegetables and stir fry for 1 minute.
Add the bean sprouts and spring onion and stir fry for 30 seconds.
Stir in the cooked noodles and season with the soy sauce, a dash of toasted sesame oil andfreshly ground black pepper.
Pile onto a serving plate and serve immediately.
Notes
This recipe works really well for using up Sunday leftovers including pork or beef.Just slice the cooked meat into thin strips, marinate as for the chicken and add after cooking the red peppers.