Step 1

Put the cooked & shredded chicken in a bowl along with the soy sauces, sugar, sesame oil and shaoxing wine. Stir until the chicken is completely coated and leave to one side

Step 2

Slice the spring onions length ways as finely as possible and set aside. Cook the noodles as per the packet's instructions - usually in boiling water for around 3 minutes. Drain the noodles and set aside

Step 3

Heat 1 tbsp of oil in a pan on high heat. Once the oil starts to shimmer you will know its nice and hot. Add some of the noodles to the pan making sure they are in one layer. Leave the noodles to become crisp on one side for 2-3 minutes before turning and repeating the process on the other side

Step 4

Once the noodles are crisped on each side remove them from the pan and repeat until all of the noodles are crisped. Add another tablespoon of oil for each batch of noodles you crisp in the pan

Step 5

After all of the noodles are crisped, add the final ½ tablespoon of oil to the pan followed by the spring onions. Stir fry for a few seconds before adding the noodles back to the pan making sure you break up any clumps of noodles

Step 6

Add the chicken and beansprouts making sure you add any sauce that hasn't soaked into the chicken

Step 7

Cook for two minutes, stirring continuously until the beansprouts are softened slightly.