Step 1

Add 200g sliced chicken breast to a bowl along with 1 tsp cornflour, 1 tsp vegetable oil and 1 tsp light soy sauce. Mix and set to one side

Step 2

Mix together ½ tsp sesame oil, 3 tsp dark soy sauce, 4 tbsp light soy sauce, pinch white pepper and ⅛ tsp caster sugar in a jug. Set aside

Step 3

Cook 240g rice noodles in a pan or wok of boiling water for 2-3 minutes until soft. Drain and set to one side

Step 4

In a wok or large pan heat 1½ tbsp vegetable oil over a high heat. When the wok is smoking, add the chicken.

Step 5

Stir the chicken continuously until it is opaque and nearly cooked through. Remove from the wok

Step 6

Heat 1½ tbsp sunflower oil over a high heat until it is smoking. Add 1 tbsp ginger puree and 4 spring onions

Step 7

Stir fry for a few seconds before adding the cooked noodles to the wok, spreading them out

Step 8

Pour 4 tbsp Shaoxing rice wine around the edge of the wok

Step 9

Add the chicken back to the wok along with the sauce ingredients. Make sure you coat all of the noodles in the sauce and scrape the bottom of the wok to prevent anything sticking

Step 10

Add 250g beansprouts to the wok and stir fry for 2-3 minutes until they have softened