Preparation time: 15 mins
Cooking time: 10 mins
4 skinless chicken breasts
5 tablespoons of soy suace
2 tablespoons rice wine or dry sherry
1 teaspoon chilli sauce
1 tablespoon sesame oil
1 teaspoon cornflour
325g/11oz egg noodles (or use straight to wok noodles)
2 sticks celery
100g/4oz mange tout
bunch of spring onions
4 tablspoons vegetable oil
75g/3oz peeled prawns
Thinly slice the chicken. Mix the soy, rice wine, chilli sauce, sesame oil and cornflour. Stir in the chicken, cover and marinate for 20 minutes. Put noodles in a bowl of boiling water and leave for 10 minutes.
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.
Heat half the oil in a wok. Stir fry the celery and mushrooms for 1 minute. Stiry fry the carrots, mange tout and spring onions for 2 minutes. Transfer to a plate and keep warm.
Heat the remaining oil in the wok. Add the chicken and marinade and stiry fry for 5 minutes. Stir in the noodles, prawns, ham and cooked vegetables. Stiry fry for 2 minutes, or until hot. Serve!