- Boil the noodles in a pan of salted water for 4 minutes, or according to the pack instructions, until just tender. Drain thoroughly and toss with 1 tsp sesame oil. Set aside until needed.
- While the noodles are cooking, mix the chicken in a bowl with the egg white, cornflour and remaining sesame oil. Leave to marinate until needed.
- Heat a wok or large frying pan with the sunflower oil. When very hot add the chicken and stir-fry for 2 minutes or until lightly coloured. Add the vegetables and stir-fry for 3-4 minutes or until just softened, then add the yellow bean sauce and stock, and mix thoroughly. Reduce the heat so that the liquid simmers gently, then cook for about 2 minutes or until the vegetables are just tender and the chicken thoroughly cooked.
- Stir the cooked noodles into the chicken and vegetables, and toss to combine all the ingredients. As soon as the noodles are hot, turn into a warmed serving bowl and serve immediately.
For chicken, use peeled raw tiger prawns, added with the yellow bean sauce at step 3. Cook for 3 minutes if fresh, 4 minutes if frozen, or until they turn pink.
…speed it up
Replace the peppers with a pack of ready-sliced peppers, or use ready-prepared stir-fry vegetables to cut down on preparation time if you prefer. * Buy straight-to-wok noodles that don't need boiling first. * For extra speed, look out for thin strips of chicken breast or chicken mini fillets, which don't need slicing.