1. Cook the noodles in boiling water for four minutes then drain, rinse under cold water and set aside.

2. Next heat a wok over a high heat and add 1 tbsp of peanut oil and heat until it shimmers. Add the garlic, chilli and five spice and stir fry for 30 seconds. Add the sliced chicken and stir fry for 3 minutes until just cooked through, remove from wok and set aside. Add the remaining peanut oil to the wok, heat then add the ginger, mange tout, carrot and pepper.

3. Stir fry for 2 minutes then add the stock, soy sauce, oyster sauce and rice wine. Add the chicken and cook for a further minute or until the chicken is hot and the veg is only just tender. Finally add the noodles, lettuce, spring onion and sesame seeds and toss together. Serve in large warmed serving bowl and garnish with fresh coriander.