Spiced Pork Noodles

• 400g boned chicken thighs, roughly chopped
• 1 desert spoon dry sherry
• 1 tbsp light soy sauce
• 1 teaspoon cornflour
• 450g noodles
• Toasted Sesame Oil
• Vegetable oil
• 2 cloves of garlic, finely chopped
• 8 button mushrooms, sliced
• 250g beansprouts
• 1 cucumber, deseeded and thinly sliced
• Roughly chopped corriander
• 4 scallions, sliced
• 2 fresh red chillies, sliced

Combine meat with sherry, soy sauce and cornflour, and stand aside for 30 minutes (or longer).

Cook noodles, drain and then rinse in cold water. Toss in some sesame oil.

Heat 2tbsp veg. oil in a pan. Add garlic, ginger and mushrooms. Stir fry for 30 seconds. Add meat mixture and cook for 2 minutes. Add noodles along with 1-2 tbsp of chicken stock or water. Cook 2 minutes more (till chicken cooked). Add beansprouts, cucumber and heat through. Serve sprinkled with corriander, scallions and chilli.