Used Ching’s recipe from Chinese Food Made Easy: Ching’s chicken chow mein but added dry sherry, garlic & ginger paste, chilli bean sauce and more veg.

Also adapted the method: it’s best to fry the coated chicken over a medium (not high) heat, otherwise it just sticks to the wok. Then remove and add back in at the end to prevent the chicken from overcooking. Then if there is anything stuck on the bottom of the wok, deglaze with dry sherry. When some of the water has evaporated add the garlic and ginger paste and chilli bean sauce (enough to flavour the veg and noodles). Added veg and cooked noodles (I used Waitrose dry egg noodles), tossed with sesame oil to prevent sticking and seasoned with the light soy sauce. Then I added the chicken back at the end just to heat it through.