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1
If using dried noodles, soak them in a pan of boiling water for 3-4 minutes (or follow the packet instructions). Drain, rinse with cold water and stir in the sesame oil.
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2
Mix all the marinade ingredients in a bowl. Skin the chicken fillet and cut it into thin strips. Stir it into the marinade and chill for 20 minutes.
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3
Heat a wok until smoking; add 1 tbsp. of the groundnut oil. Add the chicken and stir fry until all the pieces have coloured lightly; transfer back to the bowl.
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4
Add another tbsp. of oil to the wok and throw in the peppers and the mangetout. Stir fry for two minutes.
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5
Add the Parma ham, cabbage and most of the spring onions; reserve a little for garnish. Drizzle in a little light soy sauce and stir fry for a minute.
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6
Return the chicken to the wok and give it all a good stir.
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7
Push the chicken and vegetables to the sides of the wok and add the noodles.
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8
Sprinkle the sugar and a little sesame oil over them. Make sure they are not burning underneath but getting crispy so prod them with chopsticks.
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9
When they start to catch at the bottom, stir the chicken and veg from the sides into the noodles, mix everything well together and serve with the reserved spring onions sprinkled on top.
