Recipe By Margaret Amos

Ingredients (Serves 4)

4 Skinless chicken breasts
5 tbsp Soy sauce
2 tbsp Rice wine or dry sherry
1 tsp Chilli sauce
1 tbsp Sesame oil (don’t substitute this as it adds flavour)
1 tsp Cornflour
1 Pkt (250g/10oz) Egg noodles (medium) *
2 sticks Celery
175g (6oz) Mushrooms
2 Carrots
100g (4oz) Mange tout
1 bunch Spring onions
75g (3oz) Ham
4 tbsp Vegetable oil
75g (3oz) Peeled prawns

1. Thinly slice chicken, mix the soy sauce, rice wine, chilli sauce, sesame oil and cornflour. Stir in chicken, cover and marinate for 20 minutes. Put noodles in a bowl of boiling water and leave for 10 minutes.

2. Meanwhile, trim and diagonally slice the celery. Clean and slice the mushrooms. Peel the carrots and cut into thin matchsticks. Halve the mange tout, trim and chop the spring onions and dice the ham.

3. Heat half the vegetable oil in the wok. Stir-fry the celery and mushrooms for 1 minute. Stir-fry the carrots, mange tout and spring onions for 2 minutes. Transfer to a plate and keep warm.

4.Heat the remaining oil in the wok, add the chicken and marinade and stir-fry for 5 minutes. Stir in the noodles, prawns, ham and cooked vegetables. Stir-fry for 2 minutes or until hot. Serve.

* You can use Straight-to-the-Wok noodles if you prefer.