Directions

1. Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
2. Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, 1/2 tsp white pepper and 1/2 tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
3. Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
4. Stir-fry for about 2 mins and then transfer to a plate.
5. Wipe the wok clean, reheat until it is very hot then add 1 1/2 tbsp groundnut oil.
6. When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
7. Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
8. Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, 1/2 tsp white pepper, 1/2 tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
9. Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
10. Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.