2.5cm piece of fresh root ginger, peeled and finely chopped
1 garlic clove, crushed
2 chicken breasts, cut into thin strips
125g cooked ham cubes/cooked ham (shredded)
75g bean sprouts pepper
2 teaspoons cornflour
8 tablespoons chicken stock or water
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons sesame oil
Cook the rice noodles according to packet instructions.
Meanwhile, make the sauce. Mix the cornflour with 2 tablespoons of stock or water to make a smooth paste, then stir in the rest of the stock or water, the soy sauce, sherry and sesame oil.
Drain the noodles, plunge under cold water and drain again.
Heat the oil in a wok, or large frying pan over a medium heat, chick in the spring onions, ginger and garlic and stir-fry for 1-2 minutes until soft but not brown. Add the chicken, turn the heat up to high and stir-fry for 3-4 minutes until lightly coloured all over.
Add the mangetout to the pan and stir-fry for 1-2 minutes, then add the ham and bean sprouts and stir-fry to mix.
Stir the sauce, pour into the wok and bring to the boil, stirring all the time. Add the noodles and a pinch of pepper and toss until completely mixed and everything is hot.
Make sure the pan or wok is very hot before adding any ingredients.