Filipino stir-fried rice noodles with chicken and vegetables (Pancit bihon)

1. Soak the thin rice noodles (bihon) in lukewarm water for 10 minutes, then drain.

2. Cut the chicken breast into thin strips, the carrot into matchsticks and the Chinese leaf into wide slices; chop the onion and garlic.

3. In a wok or large frying pan, fry the onion and garlic in the oil until translucent, add the chicken and cook for 4-5 minutes until cooked through; then add the carrot and stir-fry for 2 more minutes.

4. Pour in the chicken stock, add half the soy sauce and the oyster sauce and bring to the boil.

5. Add the noodles and toss until they have absorbed all the liquid; finally add the Chinese leaf and the remaining soy sauce, season with pepper and toss for 1-2 more minutes.

6. Serve sprinkled with spring onion, with halved calamansi (or lime wedges) for everyone to squeeze over.

Tip: In the Philippines pancit is a must at birthdays: the long noodles symbolise long life, so they are never cut. If you can't find calamansi, lime with a drop of orange juice is a good imitation.