• 300 g dried fine egg noodles
  • 2 tsp toasted sesame oil, plus a little extra
  • 4 skinless chicken breast fillet, sliced into strips
  • 1 splash of dark soy sauce
  • 1 tsp five-spice powder
  • 2 tbsp cornflour
  • 2 red peppers, deseeded and finely sliced
  • 300 g bean sprouts
  • 2 large spring onions, trimmed and sliced lengthways
  • 4 tbsp light soy sauce


  1. 1

    In a pan of boiling water, cook the noodles for 3 minutes. Drain, run under cold water and toss with a little sesame oil.

  2. 2

    Mix the chicken with the dark soy sauce and coat with the five-spice and cornflour. Heat the two tablespoons of 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.

  3. 3

    Add the red pepper and stir-fry for 1 minute, then add the bean sprouts and spring onion and stir-fry briefly.

  4. 4

    Add the noodles and season with the light soy sauce and the remaining sesame oil.

Recipe adapted from Chinese Food Made Easy by Ching-He Huang (Harper Collins, £17.99)

Nutritional Details

Each serving provides
  • Energy 2596kj 620kcal 31%
  • Fat 11.6g 17%
  • Saturates 0.7g 4%
  • Sugars 11.1g 12%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 615kj/147kcal

Each serving provides

65.6g carbohydrate 5.1g fibre 60.8g protein

Also in these Scrapbooks

Back to top