Cook the noodles for 3 minutes in a pan of boiling water until al dente
, or as per the package instructions. Drain, then run them under cold running water, and drain
with a few splashes of sesame oil, and toss through to prevent them from sticking.
Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.
Heat a wok
over a high heat, add the groundnut or peanut oil
, and heat until smoking. Then, add the chicken, and stir-fry
for 2 to 3 minutes, or until cooked through.
Add the red bell pepper
, and stir-fry for 1 minute, then add the bean sprouts
and green onion
and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil
, and black pepper, to taste. Stir well and serve immediately.