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Preparation method
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1.Cook the noodles by boiling them for 3-5 minutes in a pan of boiling water. Drain and plunge into cold water, drain again then toss with a little sesame oil.
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2.Using a cleaver, slice the chicken breasts into fine shreds approximately 5cm (2 in) long.
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3.To marinate the chicken, combine the chicken with the light soy sauce, rice wine, sesame oil, salt and pepper in a small bowl.
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4.Mix well and leave to marinate for 20 minutes.
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5.Heat a wok until it is very hot. Add one tablespoon of oil and, when it is very hot and slightly smoking, add chicken shreds.
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6.Stir-fry the mixture for about two minutes, then transfer to a plate.
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7.Reheat the wok, and add remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute.
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8.Add noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and spring onions and continue to stir-fry for two minutes.
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9.Return chicken to noodle mixture.
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10.Continue to fry for 3-4 minutes, until chicken is cooked.
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11.Stir in sesame oil and give a few final stirs.
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12.Turn onto warm serving platter and serve at once
