Ingredients

• 2 nests of egg noodles
• 1 chicken thigh sliced
• ½ onion sliced
• 1 clove garlic chopped
• 1 tbsp. light soy sauce
• 1 tbsp. dark soy sauce
• handful beansprouts
• 1 Tsp. sugar
• 1 tsp. sesame oil
• 3 spring onions

Method

1. Boil the egg nests for four minutes then drain and plunge into cold water. Once cool. Pop back into a bowl at a tiny bit of oil then mix so the noodles are coated. This will stop them sticking together in the wok.
2. Heat a large frying pan or wok, then add a splash of oil. Pop in the chicken and cooking until golden, this will take around three minutes. Add in the onion and garlic and toss for a minute, then the noodles, dark and light soy, then add in the bean sprouts and mix well. Finally, add a small amount of sugar to taste, some sesame oil and lastly some spring onions. Cook for a further 30 seconds, then serve up.