get a pan of hot water bubbling away

chop your chicken breast up into thumb sized chunks and put them into a bowl with the chinese five spice, rubbing it into the meat as best as you can, then put to one side

slice your red pepper and red onion and then chop the spring onion nice and fine

mince your garlic and ginger

drop the egg noodles into the water and cook for as long as they recommend – once that’s done though, drain away the water and run them under cold water so they stop cooking

whilst they’re cooking away you can get your wok or large frying pan ready with a few spritzes of decent olive oil or, god forbid, bleurgh, frylight – but why do that to yourself?

cook off the chicken strips until nice and well, cooked, then remove them and throw the pepper and onion into the pan and let them cook for a few minutes until softened

add the chicken back in, together with the ginger and garlic, and cook for a minute or two – then add the noodles, soy sauce and hoisin sauce and cook everything through until it’s lovely and hot

serve on a plate with chopped coriander and spring onions on the top.