Chicken chow mein (Chow mein)

1. Cut the chicken breast into thin strips and mix with the 1 tablespoon of soy sauce and the cornflour.

2. Cook the egg noodles in the water according to the packet but 1 minute less, drain, rinse with cold water and drain thoroughly.

3. Cut the carrot into matchsticks, the Chinese cabbage into thin strips and the spring onions into 4 cm lengths; slice the garlic.

4. In the wok, stir-fry the chicken in 1 tablespoon of oil over high heat for 2-3 minutes, then remove; stir-fry the garlic, carrot and Chinese cabbage in 1 tablespoon of oil for 2 minutes and remove those too.

5. Heat the remaining oil, spread the noodles in the wok and leave them for 2 minutes until crisp underneath, then turn; add the oyster sauce and soy sauce, return the chicken and vegetables and toss with the bean sprouts and spring onions for 1 minute.

6. Drizzle with the sesame oil and serve immediately.

Tip: Chow mein means "fried noodles" – the crisp, patchily browned noodles are the whole point, so don't stir too often. It works brilliantly with leftover vegetables and meat too – a real fridge-clearer.