250g dried medium egg noodles
600g chicken breast fillets, thinly sliced
2tbsp cornflour
1tsp five-spice powder
2tbsp vegetable oil
1 red pepper, deseeded and thinly sliced
3 garlic cloves, crushed
15g fresh ginger, grated
80g bean sprouts
4 spring onions, thinly sliced
2tbsp dark soy sauce
2tbsp sweet chilli sauce
Salt and freshly ground black pepper
1 Cook the noodles according to the pack instructions. Drain.
2 Meanwhile, combine the chicken, cornflour and five-spice in a bowl. Heat half the oil in a wok or frying pan and stir-fry the chicken, in batches, until browned. Remove from the wok or pan.
3 Heat the remaining oil in the same wok or pan. Stir-fry the pepper, garlic and ginger for 3-4min, stirring, until the pepper is tender. Return the chicken to the wok with the noodles, bean sprouts, spring onion, sauces and 2tbsp of water. Stir-fry until hot. Season with salt and pepper. Transfer to serving bowls and serve.
Five-spice powder is very versatile, so don’t let it linger in the back of the cupboard! It’s used in all sorts of Chinese cooking and is great with pork and fish and added to breadcrumbs for fried foods.