Peruvian stir-fried noodles with chicken (Tallarín saltado)

1. Cook the noodles in plenty of salted water for 1 minute less than the packet says, drain and toss with a little oil so they don't stick.

2. Cut the chicken breasts into thin strips and season with salt and pepper; cut the red onion into thick wedges, the bell pepper into strips and the tomatoes (deseeded) into wedges. Finely chop the ginger and garlic.

3. Heat a wok or large pan until smoking, stir-fry the chicken in 1 tbsp oil for 3-4 minutes, then lift out.

4. In the remaining oil, stir-fry the ginger and garlic for 1 minute, add the red onion and pepper and stir-fry over high heat for 2 minutes so they stay crunchy.

5. Return the chicken, add the tomatoes, soy sauce, oyster sauce and vinegar, then the noodles and toss over high heat for 1-2 minutes until coated in the sauce.

6. Serve immediately, sprinkled with sliced spring onions.

Tip: Tallarín saltado is a classic of chifa cooking (Chinese-Peruvian fusion): the secret is high heat – stir-fry in small batches so the meat and vegetables fry rather than stew.