Ingredients
2 strips of medium egg noodles (about 150g/5oz)
1 tbsp sesame oil
1 garlic clove, crushed
100g/4oz shiitake mushrooms, halved or quartered
100g/4oz baby corn, halved or quartered
100g/4oz sugar snap peas
½ red pepper, de-seeded and very finely sliced
1x225g can bamboo shoots, drained
4-6 spring onions, shredded
couple handfuls beansprouts
1 tbsp dark soy sauce
1 tbsp soft light brown sugar
2 tbsp rice wine or dry sherry

Method
1. Cook the noodles according to the packet instructions.
2. While the noodles are cooking, heat the oil in a wok or large frying pan. Once it's really hot and almost smoking, add the garlic, mushrooms, baby corn, sugar snap peas and red pepper. Stir-fry for about 2 minutes, then add the bamboo shoots, spring onions, beansprouts and cooked noodles. Continue to fry for about 30 seconds and add the soy sauce, sugar and rice wine or dry sherry. Stir-fry for about 1 minute until the noodles are heated through and serve straight away.

Tips:
For a chicken chow mein, cut 1 chicken breast into thin strips and add to the pan first, cook for a minute and then add the vegetables as above.
As an alternative, add a couple of handfuls of cooked prawns or cashew nuts to the wok at the same time as the spring onions and beansprouts.