Step 1

Place noodles into a large bowl, cover with boiling water and stand until soft, according to packet intructions.

Step 2

Drain thoroughly. Meanwhile combine sweet chilli sauce, fish sauce, brown sugar, dry sherry and lime juice in a jug.

Step 3

Heat a large non-stick frying pan.

Step 4

Add a little oil and cook the chicken strips in batches until lightly browned, adding more oil as needed.

Step 5

Remove from pan and set aside.

Step 6

Heat the remainder of the oil and stir-fry spring onions and garlic for 1 minute.

Step 7

Add drained noodles and stir until well combined.

Step 8

Add sauce mixture and egg, toss until well combined.

Step 9

Return chicken to pan with bean shoots and cook until heated through.

Step 10

Spoon into serving bowls, top with chopped peanuts, coriander leaves and slices of chilli.

Step 11

Serve with lime wedges, extra coriander and peanuts.