A Lunchtime snack

Chicken on Crispy Noodles, one of our favourite Chinese restaurant dishes. It often comes as a seafood dish or with chicken - or both! I have had it as a veggie side dish too without fish or meat. The flavours are sweet, savoury and smoky.

You can mix the vegetables as you prefer, we always use Bok Choy, a juicy sweet celery type plant and bean sprouts quickly sautéed in a smattering of sesame oil - both must have ingredients. Our choice of veg includes Snow peas/Mange Tout sliced in pods, sometimes some thinly sliced onion, just a couple of slices, about four diagonally sliced spring onions, carrot can add a touch of crispy colour and shitake mushrooms add a lovely smoky taste.

The noodles are boiled, drained then placed in a flat pan with a couple of tablespoons of vegetable or groundnut oil and slowly crisped off on the base. Ginger and smoked garlic, spring onions are fried in minimum oil in the wok then other veg is added, stirred and set aside.

Sauces - oyster and dark soy and a teaspoon of sesame oil are mixed. Some chicken stock is put in the wok, the sauces added and the stir fried chicken too. It's brought to the boil and cornflour added until it's thickened. Salt and white pepper to taste. At the last minute the pre-fried veg, bean sprouts, book choy etc are all stirred in and after only a minute or so it's all poured onto the bed of crispy noodles.

Did you notice I've written a whole recipe without drizzling anything or adding a twist.

And now to eat it!!!!!