Chicken noodle stir-fry

Prep time: 10 mins Marinating time: 10-20 mins Cooking time: 15 mins Serves 4

400g chicken breasts, cut into thin slices 2 tsp light soy sauce 1 tsp cornflour 2 tbsp corn oil 1 onion, thickly sliced 3 tbsp water 2 tbsp oyster sauce A small handful of fresh Thai basil leaves

FOR THE NOODLES

175g bean thread noodles, soaked in warm water for 15 minutes 1 tbsp corn oil 3 large spring onions, finely chopped, plus extra for garnishing 1 garlic clove, coarsely chopped 1 tbsp finely chopped ginger 2 carrots, finely chopped 225g pak choi, finely chopped 250ml water 2 tsp soy sauce 2 tsp sesame oil

1 Mix the chicken strips with the soy sauce and cornflour. Leave to marinate for 10-20 minutes.

2 Heat a wok until very hot and then pour in the oil. Add the chicken and stir-fry for 1 minute, or until evenly browned. Remove with a slotted spoon and set aside.

3 Add the onion to the wok and stir-fry for 1-2 minutes. Add the water and cook for three minutes.

4 Drain off the juices collected from the chicken and add to the wok. Add the oyster sauce and stir for a minute. Return the chicken to the wok and add the basil leaves. Continue to cook for a minute then remove from the heat.

5 To prepare the noodles, drain them and discard the water. 6Heat

another wok until hot, then add the oil. When it begins to smoke, add the spring onions, garlic and ginger. Cook for 15 seconds. Add the carrots and cook for two minutes. Add the pak choi and stir carefully.

7 Add the water and soy sauce and cook over a low heat for 2 minutes. Now add the drained noodles and sesame oil and cook for a further 3 minutes.

8 To serve, ladle the noodles and sauce into a large serving bowl. Place the chicken on top, garnish with spring onions and serve at once.