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Chicken chow mien 

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ingredients

• 5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles
• 1 teaspoon sesame oil, plus more as needed
• 11 ounces skinless chicken breasts, sliced into strips
• Dash dark soy sauce
• 1 teaspoon five-spice powder
• 1 teaspoon chile sauce, optional
• 1 tablespoon cornstarch

• 2 tablespoons groundnut oil (peanut)
• 1 red bell pepper, seeded and finely sliced
• 5 ounces bean sprouts
• 1 large spring onion (green), sliced lengthwise
• 2 tablespoons light soy sauce
• Freshly ground black pepper, finely ground
• *Can be found at specialty Asian markets.

Directions

Cook the noodles for 3 minutes in a pan of boiling water until soft, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.

Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.

Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.