Cantonese-Style Chicken Breast Ho Fun Noodles

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken breast and cook for an initial 5-6 min or until golden

Meanwhile, peel and finely slice your brown onion[s]

Slice your white cup mushrooms finely

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Once the chicken is golden, add the sliced onion and sliced mushrooms and cook for 3-4 min or until softened

Add your rice noodles to a pot and cover with boiled water

Bring to the boil over a high heat and cook for 4-5 min or until cooked with a slight bite, then drain the noodles and set aside reserving a cup of the starchy noodle water

Once the onion has softened, add your chopped garlic, chopped ginger and your chilli flakes (can't handle the heat? Go easy!) to the pan with a grind of black pepper

Cook for 3 min or until fragrant

Combine your cornflour, ketjap manis and toasted sesame oil in a bowl – this is your sauce

Trim, then slice your spring onion[s]

Once the noodles have softened, add the drained noodles, gently give everything a good mix up with the sauce

Cook for 2-3 min or until everything is cooked through (no pink meat!) – this is your Cantonese-style chicken breast ho fun noodles

Tip: Add a splash of starchy noodle water if your sauce is looking a little dry!