Step 1

Cut the chicken breast into thin slices (about 5 mm/0.2 inch thick). Mix cornstarch, salt and water in bowl then add the chicken. Mix very well until the water is fully absorbed. Stir in oil then leave to marinate for 10 minutes or so.

Step 2

Fresh wide rice noodles often come as a block and the strands are tightly stuck to each other. You'll need to seperate them before stir-frying. If you find it hard to do, read my tips in the post content above.

Step 3

Heat up a wok over high heat until it smokes (see note 3 if using a wok with non-stick coating). Pour in 1 tablespoon of oil.

Step 4

Stir in the chicken. Fry until it loses the pinkness (Do not overcook). Transfer it out. Set aside.

Step 5

Add the remaining 1 tablespoon of oil into the wok (keep any oil left from frying the chicken). Put in the rice noodles. Toss them by moving the wok or gently stir them around using a pair of chopsticks.

Step 6

Once they start to wilt (don’t wait until they become very soft), add onion, bell pepper and celery. Fry for half a minute or so.

Step 7

Add the chicken. Pour in light soy sauce, dark soy sauce and sesame oil. Flip and toss to evenly distribute the seasoning (be gentle not to break the noodles). Garnish with scallions and serve immediately.