For the chicken
450g/1lb chicken breasts and thighs, cut into 5cm/2in strips
½ tsp ground black pepper
2 tbsp vegetable oil
1 tbsp garlic infused oil
5cm/2in piece fresh root ginger, peeled, finely chopped
1 red pepper, cut into small wedges
2 tbsp shaoxing rice wine or dry sherry
2 tbsp sesame oil
4 tbsp soy free seasoning sauce
2 tsp cornflour
2 tbsp sesame seeds
For the noodles
250g/9oz medium rice noodles
2 scallions, finely sliced green end only
For the chicken, place the chicken into a bowl, add half the soy free seasoning sauce, garlic infused oil and black pepper and toss well, then set aside.
Heat a wok or large frying-pan over high heat until it is hot.
Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked.
Remove the chicken from the wok and set aside. Add the ginger and red pepper and stir-fry for three minutes.
Add the chicken and toss through then add the sherry, sesame oil, soy free seasoning sauce and heat through, stirring to combine.
Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened.
For the rice noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and scallions.
To serve, pile the noodles onto the plate, then spoon the chicken over the top. Garnish with the sesame seeds and serve at once.
Recipe adapted from: Good Food