1 skinless chicken breast 2.5cm piece of ginger, peeled and grated 1 tablespoon vegetable oil 1 red pepper, finely sliced 1 onion, finely sliced 4 spring onions, finely sliced 75g bean sprouts 150g cooked peeled prawns 300g soba noodles 2 eggs, lightly beaten 1 tablespoon Worcestershire sauce 1 tablespoon light soy sauce sea salt and white pepper, to taste

garnish 1 tablespoon toasted mixed sesame seeds 1 heaped tablespoon crispy fried onions 1 tablespoon pickled ginger

1. season the chicken with salt + pepper, then heat the oil over a medium-high heat in a large frying pan or wok + fry the ginger + chicken, until browned all over
2. add the prawns, peppers, onions, spring onions, bean sprouts + prawns + cook for 2-3 minutes until the prawns + vegetables start to brown
3. cook the egg noodles as per the packet instructions
4. place the cooked noodles with the whisked eggs in a large bowl + mix well to ensure the noodles are thoroughly coated
5. add the noodles to the pan, tossing quickly to ensure the egg + oil coat the chicken, prawns + vegetables thoroughly, then continue to cook for 3-4 minutes, stirring often
6. add the worcester sauce + the light soy sauce + toss again, making sure the sauce does not stick to the pan. add a little more sauce to taste, if necessary
7. divide the mixture between 2 plates + top with the toasted sesame seeds, crispy fried onions + pickled ginger