Method
Prep:15min  ›  Cook:12min  ›  Ready in:27min 

1. 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.
2. 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.
3. 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.
4. 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.

Swap

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.