Bring a large saucepan of water to the boil and add the noodles. Cook for 3-5 minutes, drain and
plunge into cold water. Drain again, add 1 tablespoon of the sesame oil and stir lightly.
Place 2 teaspoons of light soy sauce, 1 tablespoon of Chinese rice wine or sherry, and 1
teaspoon of the sesame oil, with seasoning to taste, in a bowl. Add the chicken and stir well.
Cover lightly and leave to marinate in the refrigerator for about 15 minutes.
Heat the wok over a high heat, add 1 tablespoon of the groundnut oil and when very hot, add the
chicken and its marinade and stir-fry for 2minutes. Remove the chicken and juices and
reserve. Wipe the wok clean with absorbent kitchen paper.
Reheat the wok and add the oil. Add the garlic and toss in the oil for 20 seconds. Add the
mangetout peas and the ham and stir-fry for 1 minute. Add the noodles, remaining light soy sauce,
Chinese rice wine or sherry, the dark soy sauce and sugar. Season to taste with salt and pepper and
stir-fry for 2 minutes.
Add the chicken and juices to the wok and stir-fry for 4 minutes, or until the chicken is
cooked. Drizzle over the remaining sesame oil. Garnish with spring onions and sesame seeds and