Chicken Chow Mein:

• 1 clove of garlic, crushed
• 2.5cm piece root ginger, peeled and grated
• 1 tablespoon of light soy sauce
• 1 tablespoon rice wine vinegar
• 350g breast of chicken, cut into strips
• 225g dried egg noodles
• 1 tablespoon sunflower oil
• 75g mangetout, halved
• 100g broccoli florets
• 3 spring onions, sliced
• 1 red pepper, deseeded and thinly sliced
• 100g beansprouts
• 2 tablespoons oyster sauce

Using a large bowl mix together the garlic, ginger, soy sauce and rice wine vinegar. Add the diced chicken and stir. Leave to marinate for 10 minutes.

Meanwhile cook the egg noodles in a pan of boiling water and cook for 4 minutes. Turn off the heat. Drain the noodles and return to the pan to keep warm.

Heat the sunflower oil in a large wok or frying pan and add the chicken and stir fry for 5 minutes until browned. Add the mangetout, broccoli, spring onions and pepper. Stir fry for 5 minutes. Add the beansprouts, oyster sauce and fry for a further 5 minutes. Stir in the noodles and serve.