Photo: Richard Jung
Cook the noodles in a pan of boiling water for 3 minutes. Drain, run under cold water and toss with ½ tsp sesame oil.
Mix the chicken with the dark soy sauce and coat with the five-spice and cornflour. Heat 2 tsp oil in a wok or large frying pan over a high heat, then add the chicken and stir-fry for 2-3 minutes until cooked.
Add the red pepper and stir-fry for 1 minute, then add the beansprouts and spring onion and briefly stir-fry.
Add the noodles. Season with the light soy sauce and the remaining sesame oil and serve.