For the chicken

Baking soda solution

600g chicken breast 600g water 6g baking soda

Marinade

1 tbsp soy sauce 1 tbsp miso paste 1 tsp starch 1 tbsp water 1 tbsp Chinese cooking wine pepper

Sauce

30g cooking wine 60g soy sauce 50g oyster sauce 60g sesame oil 10g starch

Vegetables

1stick celery 1 bunch spring onions 100g carrots 100g white cabbage 1 handful bean sprouts, fresh Pepper

4 tablespoons sesame oil

300g Chow Mein noodles (Chinese egg noodles)

Cut the chicken breast into bite-sized pieces and soak them in the baking soda solution for 30 minutes.

Mix all the ingredients for the marinade. Rinse the chicken breasts thoroughly in a colander, drain and add to the marinade - the longer the better. I marinated for 2 days.

Mix all the ingredients for the sauce.

Cut the vegetables, except for the sprouts, into very fine strips (julienne) and heat the sesame oil in a large wok. Stir-fry the vegetables in the sesame oil. Set the vegetables aside.

Cook the noodles according to package directions.

Heat 2 tablespoons of sesame oil again and stir-fry the chicken breast.

Mix the vegetables with noodles and chicken and serve.

Tip

Works great to take along and warm up in the microwave on the job and enjoy. Of course, fresh is always better.

If you like, top with sesame seeds and spring onion greens.