Stir-fried wide rice noodles with soy sauce (Phat si-io)

1. Soak or briefly cook the wide rice noodles according to the packet, drain and toss with 1 tablespoon of oil so they don't stick together.

2. Thinly slice the chicken breast; cut the gai lan stems diagonally into 3 cm pieces and the leaves into larger pieces, and chop the garlic.

3. Mix together the soy sauce, sweet soy sauce and sugar.

4. Heat a little oil in a wok over high heat, stir-fry the garlic and chicken for 2-3 minutes, then add the gai lan stems and stir-fry for 1 minute.

5. Push everything to the side of the wok, crack the eggs into the middle and stir lightly, then add the noodles, the leaves and the sauce and toss over high heat until the noodles caramelise in places.

6. Sprinkle with white pepper and serve immediately; put sugar, chilli flakes and chillies in vinegar on the table so everyone can season to taste.

Tip: A simple, dark, slightly smoky noodle dish from Thai-Chinese street cooking – the secret of a good phat si-io is a very hot wok and noodles slightly charred at the edges. You can use broccoli or bok choy instead of gai lan.