Easy chicken chow mein

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Ingredients

• 150g/5oz medium egg noodles
• dash toasted sesame oil
• 300g/11oz skinless chicken breast fillets, sliced into strips
• 2 tbsp light soy sauce
• 1 tsp five-spice powder
• 1 tsp chilli sauce (optional)
• 1 tbsp cornflour
• 1 tbsp groundnut oil
• 1 red pepper, seeds removed and thinly sliced
• 150g/5oz beansprouts
• 1 spring onion, sliced lengthways
• freshly ground black pepper

Method

1. 1
   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 sesame oil and toss through to prevent the noodles from sticking to each other.
2. 2
   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 the chicken strips with the cornflour.
3. 3
   Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3–4 minutes, or until the chicken is golden-brown and cooked through.
4. 4
   Add the red pepper and stir fry for 1 minute, then add the bean sprouts and spring onion and stir fry for 30 seconds.
5. 5
   Stir in the cooked noodles and season with the soy sauce, a dash of sesame oil and freshly ground black pepper.
6. 6
   Pile the noodles onto a serving plate and serve immediately.