Chicken chow mein
Cook the noodles in a saucepan of boiling water until tender. Drain, rinse under cold water and drain well.
Slice the chicken into fine shreds, about 5cm/2in in length. Put the chicken in a bowl, and add 2 tablespoons of the soy sauce, the rice wine and the sesame oil.
Heat half of the vegetable oil in a wok or frying pan over a high heat. When it starts smoking, add the chicken mixture. Stir-fry for 2 minutes, then transfer the chicken to a plate and keep warm.
Wipe the wok clean and heat the remaining oil. Stir in the garlic, mangetout, beansprouts and ham. Stir-fry for a further 1 minute, then add the cooked noodles.
Continue to stir-fry until the noodles are heated through. Add the remaining soy sauce to taste, and season with salt and pepper. Return the chicken and any juices to the noodle mixture, add the chopped spring onions and stir through. Serve immediately.