Chicken Chow Mein
340g/12oz egg noodles
1 tbsp toasted sesame oil
2 boneless, skinless chicken breasts, cut into thin strips
1 bunch of spring onions (scallions), sliced diagonally
150g/5oz sugarsnap peas, sliced
1 red (bell) pepper, seeded and thinly sliced
125g/4oz sachet chow mein stir-fry sauce
1 Cook the noodles in boiling water for 4 minutes or according to the pack instructions. Drain, rinse thoroughly in cold water, then drain again and set aside.
2 Meanwhile, heat a wok or large frying pan until hot, then add the oil. Add the chicken and stirfry over a high heat for 3–4 minutes until browned all over. Add the spring onions and sugarsnap peas and stir-fry for 2 minutes. Stir in the beansprouts and red pepper and stir-fry for 2 minutes.
3 Add the drained noodles, then pour in the chow mein sauce and toss together to coat. Stir-fry for 2 minutes and serve.