Step 1

Cook the noodles in a pan of boiling water for 3-4 minutes (until just cooked through). Drain and rinse in cold water to prevent them sticking together and put to one side.

Step 2

Meanwhile, heat the oil in a wok. Add the chicken and cook for 5-6 minutes until cooked through.

Step 3

Add the sliced onion and cook for a further 2 minutes to slightly soften.

Step 4

Add the garlic, carrots, red pepper, sugarsnap peas and spring onions (scallions). Stir and cook for 1 minute.

Step 5

Add in the noodles, oyster sauce, soy sauce, kecap manis and white pepper. Fry on a high heat, tossing everything together until warmed through - about 3-4 minutes.

Step 6

Serve topped with chopped spring onions (scallions), sesame seeds and chilli flakes.