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SERVES 2

150g/5oz dried yellow shi wheat flour noodles

toasted sesame oil

300g/11oz skinless chicken breast fillets, sliced into strips

a dash of dark soy sauce

1 teaspoon five-spice powder

1 tablespoon cornflour

2 tablespoons groundnut oil

1 red pepper, deseeded and finely sliced

150g/5oz bean sprouts

1 large spring onion, sliced lengthways

2 tablespoons light soy sauce

1 teaspoon chilli sauce (optional)

finely ground black pepper (optional)

1 Cook the noodles for 3 minutes in a pan of boiling water until al dente. Drain, then run them under cold running water and drain again. Drizzle with a few splashes of sesame oil and toss through to prevent them from sticking.

2 Season the chicken with a splash of dark soy sauce and coat with the five-spice powder. Coat lightly with the cornflour.

3 Heat a wok over a high heat, add the groundnut oil and heat until smoking, then add the chicken and stir-fry for 2–3 minutes until cooked.

4 Add the red pepper and stir-fry for 1 minute, then add the bean sprouts and spring onion and stir-fry for less than 1 minute. Add the cooked noodles and season with the light soy sauce and 1 teaspoon sesame oil. If you like, stir in the chilli sauce and some black pepper. Stir well and serve immediately.

This dish is so simple to cook and eat. There’s no need for the gloopy bought sauce laden with MSG – this home-made version is full of flavour and takes minutes to cook.

This is definitely one of my favourite suppers. A great accompaniment is cooked jasmine rice, but if I’m not in the mood for a large meal, I eat the dish with plenty of greens – wok-fried chilli pak choy. Or try my tangy Black vinegar oyster mushrooms, which when topped on the beef give it an earthy, tangy edge.