There was a time when fresh egg noodles were the provenance of specialist stores, however they can now be found in the fridge compartment of most supermarkets. If your supermarket hasn’t quite caught up then use the dried version, following the package instructions for rehydrating. Use this recipe as a template; it works just as well with pork or prawns as it does with chicken. Also feel free to add other vegetables, such as peppers, green beans or pak choi. Serves 4 chicken breasts 2 large, cut into 1cm strips light soy sauce 4 tbsp sunflower or vegetable oil 2 tbsp garlic 3 cloves, finely sliced red onion 1 large, cut into about 8 thin wedges fresh ginger 2cm piece, peeled and finely chopped mangetout 100g, cut in half widthways fresh egg noodles 400g Shaoxing rice wine or dry sherry 3 tbsp sesame oil 2 tsp spring onions 4, trimmed and finely sliced Place the chicken breasts in a small bowl and pour in 2 tablespoons of the soy sauce, mix and leave to sit for 5 minutes. When read