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300g skinless chicken breast fillets, sliced into strips
2 tablespoons light soy sauce
1 teaspoon five-spice powder
1 tablespoon cornflour
1 tablespoon vegetable oil
1 red pepper, thinly sliced
150g beansprouts
1 spring onion, sliced length ways
Freshly ground black pepper
1. Cook the noodles: Boil the noodles according to the package instructions. Drain and rinse under cold water, then toss with a dash of sesame oil to prevent sticking
2. Prepare the chicken: In a bowl, mix the chicken strips with 1 tablespoon of soy sauce, five-spice powder, and cornflour
3. Stir-fry the chicken: Heat the vegetable oil in a wok or large frying pan over high heat. Add the chicken and stir-fry for 3-4 minutes until golden brown and cooked through
4. Add vegetables: Add the red pepper and stir-fry for 1 minute. Then, add the beansprouts and spring onion, and stir-fry for another 30 seconds
5. Combine and season: Add the cooked noodles to the wok, along with the remaining soy sauce and a dash of sesame oil. Stir well to combine and heat through. Season with freshly ground black pepper to taste
6. Serve: Pile the chow mein onto a serving plate and enjoy immediately
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