Step 1

Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.

Step 2

Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.

Step 3

Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.

Step 4

Stir-fry for about 2 mins and then transfer to a plate.

Step 5

Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.

Step 6

When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

Step 7

Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.

Step 8

Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.

Step 9

Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.

Step 10

Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.