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Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other. Put the chicken strips in a bowl and season with a dash of light soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour. Heat a wok until smoking and add the groundnut oil, then add the chicken and looking for meim u fry for 3—4 minutes, or until the chicken is golden-brown and cooked through. Add looking for meim u red pepper and stir fry for 1 minute, then add the bean sprouts and spring onion and stir fry for 30 seconds.

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Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3—4 minutes, or until the chicken is golden-brown and cooked through. Add the fr pepper and stir fry for 1 minute, then add the bean sprouts and spring onion and stir fry for 30 seconds.

Pile the noodles onto a serving plate and serve immediately. Mix well, then lightly dust the chicken strips with the cornflour.

Drain, then rinse under cold running water and drain again. Put the ffor strips in a bowl and season with a dash of light soy sauce, the five-spice powder and chilli sauce, if using.

Stir in the cooked noodles and season with the soy sauce, a dash of sesame oil and freshly ground meiim pepper. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.