Place the sliced chicken or meat into the marinade bag and give it a good 1-2 minute massage. Leave it in the bag at room temperature for up to 30 minutes. Drain the marinade from the chicken (reserve for later use) and stir-fry the chicken until just done. Add the vegetables, stir-fry to cook, 1 1/2 cups of noodles and remaining marinade. Stir fry until heated through and place in a serving dish. Top with sliced spring onions. Deep-fry the remaining 1 cup of noodles in oil very briefly until puffed and golden. Pile crisp noodles on top of the chicken in the serving dish. Delicious served with extra soy sauce and finely shredded Chinese cabbage on the side. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/