Step 1

Bring a large saucepan of water to the boil. Add the noodles and bring to the boil, stirring the noodles to separate. Drain and rinse under cold water. Set aside.

Step 2

Meanwhile, heat a wok over high heat. Add the oil and swirl to coat. Add half the chicken and cook for 3 minutes. Turn and cook for a further 3 minutes or until golden. Use a slotted spoon to transfer to a plate. Repeat with the remaining chicken.

Step 3

Add the ginger, garlic and chilli and stir-fry for 1-2 minutes or until aromatic. Add the mushrooms, carrot and snow peas and stir-fry for 1 minute. Add 2 tablespoons of water and stir-fry for 2 minutes or until the water has evaporated and the vegetables are tender.

Step 4

Add the noodles and drizzle the sauce around the edge of the wok. Use tongs to toss the noodles with the sauce and vegetables.

Step 5

Season with white pepper and serve with extra chilli, if desired.