300g dried noodles
1 teaspoon sesame oil
60ml (1/4) cup salt-reduced chicken stock
2 Tblsp Chinese rice wine or white wine vinegar
1 1/2 Tblsp hoisin sauce
500g skinless chicken breast fillets, thinly sliced
1 tsp Chinese five spice
2 tsp grated fresh ginger or 1 tsp ground ginger
1 carrot, cut into matchsticks
1 red pepper, thinly sliced
4 spring onions, thinly sliced
2 cups (about 3 handfuls) shredded cabbage
Cook the noodles following the instrucitons on the packet. Drain and rinse if necessary. Toss with some sesame oil to stop them sticking together. Then set them aside whilst you make the rest of the Chow Mein.
To make the sauce, combine the stock, rice wine or vinegar and hoisin sauce in a small bowl. Mix together well and then set aside so the flavour can develop.
Sprinkle the sliced chicken breast with the five spice powder. Heat a large wok or deep sided frying pan over a high heat. Spray with a little oil. Stir-fry the sliced chicken in batches for 2-3 minutes or until golden brown. Remove each batch and set aside on a plate covered with foil to keep it warm.
Return the wok to a high heat. Spray with a little more oil. Add the fresh ginger and carrot matchsticks. Stir-fry for 1-2 minutes. Add the chopped pepper, onions and cabbage. Stir-fry for approx 2 minutes.
Add the prepared noodles, cooked chicken and sauce to the wok. Toss everything well to combine. Cook for 2 - 3 minutes or until well heated through.