1. Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook according to the package instructions. Drain and rinse under cold running water. Drain and toss with 1 tsp of the oil. Mix the stock, soy sauce, and rice wine in a bowl, sprinkle in the cornstarch and stir to dissolve.

2. Heat 1 tbsp of the oil in a wok or large frying pan over high heat. Add the scallions, mushrooms, red pepper, and ginger. Stir-fry until crisp-tender, about 3 minutes. Transfer to a plate.

3. Heat 2 tbsp of the oil and heat. In two batches, add the chicken and stir-fry until the chicken is cooked through, about 5 minutes. Transfer to the vegetables.

4. Add the remaining 1 tbsp oil to the wok and heat. Add the green beans and stir-fry for 2 minutes or until crisp-tender.

5. Add the noodles and return the chicken and vegetables to the wok. Add the stock mixture and stir-fry about 2 minutes, or until the noodles are piping hot. Serve at once, with soy sauce for seasoning.

Variations:

Seafood Chow Mein:

Instead of chicken, use the same weight of raw shrimp, shelled and deveined, or a mixture of shrimp and other seafood such as scallops. Reduce the cooking time to 1–2 minutes. In step 3, add 4oz (115g) of bean sprouts along with the green beans.

Stir-fry noodles:

Always add fresh noodles towards the end of a stir-fry recipe. They will go soggy if overcooked. If using dried noodles, boil them first, then rinse and drain until ready to use.