Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.

Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.

Heat a wok over a high heat. Add 1 tbsp sesame oil and, when it is very hot and slightly smoking, add the chicken shreds.

Stir-fry for about 2 mins and then transfer to a plate.

Wipe the wok clean, reheat until it is very hot then add 1 ½ tbsp sesame oil.

When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.

Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.

Add 1 tsp sesame oil and give the mixture a few final stirs.