Ingredients:

450-500g, 1lb fresh egg noodles

sesame oil

100g, 4oz snow peas

1 tbsp finely chopped garlic

2 tbsp finely chopped spring onion (scallions)

225g, 8oz chicken breast, cut into shreds

12 uncooked prawns (shrimp)

cooking oil – 2 tsp Macadamia oil

2 tbsp light soy sauce

2 tbsp Shaoxing wine

2 tsp sesame oil

pinch salt

pinch white pepper

2 tbsp light soy sauce

2 tbsp dark soy sauce

2 tbsp Shaoxing wine

1 tsp sugar

Directions:

1. Prepare the Noodles. Heat or cook the noodles according to the instructions on the packet. Once your noodles are ready, drain them and toss a little sesame oil (1-2 teaspoons) through them so they don’t stick together.

2. Prepare the protein. If you are using chicken breast, slice it into fine shreds (approx 5cm/2in long).

3. Combine light soy sauce, Shaoxing wine, sesame oil, pinch salt and pinch white pepper in a glass dish and marinade the chicken for 10 minutes. If using prawns (shrimp), peel and devein them.

4. Heat a wok over high heat. Add a tsp of stock or cooking oil, and stir fry the chicken shreds for a couple of minutes, then remove and wipe clean. Reheat the wok and cook the prawns.

5. Reheat the wok, add a tsp of stock or cooking oil. Add the garlic and cook for 10 seconds (don’t let it burn), then add the snow peas (mangetout) and cook for a further 60 seconds. If you are adding other vegetables add them now (after the garlic).

6. Add the noodles, light soy sauce, dark soy sauce, Shaoxing wine, sugar, pinch salt, pinch white pepper, and spring onions and stir fry for 2-3 minutes.

7. Continue to stir fry for another couple of minutes until the noodles are heated through. Keep scooping up the noodles and turning them over so they don’t stick to the bottom of the wok.

Bon Appetit!