Chicken lo mein

Bring a pot of water to a boil for the noodles.

Slice the chicken thinly so it marinates and cooks faster; put it in a mixing bowl with thinly sliced garlic and julienned ginger (or finely grated ginger).

Season with a third teaspoon of salt, half a tablespoon of Chinese cooking wine, black pepper to taste and a third teaspoon of baking soda sprinkled over; mix well and set aside.

Cut the vegetables: a carrot, half a bell pepper, a few mushrooms, snow peas and scallions (or use a pack of pre-cut mixed vegetables).

For the sauce, combine 1.5 tbsp soy sauce, 1.5 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp Chinese cooking wine and 1/2 tbsp peanut butter, breaking up the peanut butter a little; add half a cup of water.

Heat the wok on high about 30 seconds until smoking hot.

Drop the fresh lo mein noodles into the boiling water; do not overcook, as they finish in the wok.

Stir fry the chicken over high heat until it turns colour, within a minute; add all the vegetables except the scallions and mix for a minute.

Lift out the noodles, shake off the excess water, and add them to the wok with the sauce; switch to medium and mix until most of the sauce is absorbed, checking the bottom of the wok, then turn off the heat before the noodles stick.

Toss in the scallions and give a final stir.