Ingredients
5 tsp soy sauce
2 tbsp shoaxing rice wine (or sherry)
1 tsp cornflour
¼ tsp white pepper
¼ teaspoon chilli flakes
½ tsp sugar
1 tbsps fresh ginger, very finely chopped
4 cloves of garlic, minced or very finely chopped
250g cooked chicken, cut into thin slices
125g longevity noodles (or egg noodles if you cannot get longevity noodles)
2 tsp toasted sesame oil
2 tbsp flavourless oil
1 sweetheart cabbage, shredded
6 spring onions, finely chopped
200ml chicken stock
80g sugar snap peas

Method
In a bowl put 3 tsp of soy sauce and 1 tbsp of the rice wine and stir.  Put in the cornflour, white pepper and chilli flakes and stir until thoroughly combined.  Add the ginger and garlic, stir again and add the chicken.  Carefully turn the chicken over so it is thoroughly coated.

Heat the oil in a wok over a medium high heat until the oil is very hot and then put the chicken in and cook for 3-5 minutes until the chicken is beginning to go golden, stirring from time to time to stop it burning.

Meanwhile cook the noodles according to package instructions - usually soak in boiling water for around 4 minutes and then thoroughly drain and put into a large bowl.

To a wok add the oil and heat on a fairly high heat.  Add the sugar snap peas and cook for a minute before adding the cabbage and cooking for another minute or so until the vegetables have softened and broken down a little.  If they start to catch, add a tbsp of water. Add the chicken and the marinade.

Mix the stock, the remaining tbsp of the rice wine and 2 tbsps soy sauce as well as the sesame oil together.  Pour this mixture over the noodles and toss with tongs.

To the wok, add the spring onions and cook for another minute or two.

Put the chicken and vegetables on top of the noodles and, using the tongs, mix the ingredients together and serve.