Chinese Chicken Chow Mein With Spring Greens

Peel and finely chop (or grate) the garlic and ginger

Trim, then slice the spring onions lengthways until you have thin strips and top, tail, peel and chop the carrot[s] into thin matchsticks

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Boil a kettle

Chop the chicken breasts into small bite-sized pieces

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

Once hot, add the chopped chicken with a pinch of salt and cook for 3-4 min or until starting to brown

Meanwhile, add the medium egg noodles to a pot with a large pinch of salt and cover them with boiled water until they're fully submerged

Bring to the boil over a high heat and cook for 4-5 min until they're tender with a slight bite

Once done, drain the noodles and set aside

Once the chicken has browned, add the chopped garlic, ginger, sliced spring greens, carrot and spring onions to the pan and cook for 4-5 min or until beginning to soften and the chicken is cooked through (no pink meat!)

Reduce the heat to low and add the soy sauce and Chinese rice wine and cook for 1 min further

Add the toasted sesame oil to the drained noodles and give everything a good mix up – these are your sesame noodles

Transfer the sesame noodles to the pan and cook for 1-2 min or until the noodles are coated in the sauce – this is your chicken chow mein with spring greens