handful of beansprouts
100g/3½oz dried Chinese mushrooms, soaked in hot water for 20 minutes, stem discarded, cut into 5mm/¼in strips
100g/3½oz Chinese garlic chives, cut on an angle to 5mm/¼in pieces
2 garlic cloves, smashed
1 onion, cut into 2cm/¾in cubes
1 large red pepper, seeds removed, cut into 2cm/¾in cubes
4 spring onions, cut into 2cm/¾in pieces
1 spring onion, thinly sliced, to garnish (optional)
1 tbsp tomato purée
1 tbsp hot chilli sauce
300g/10½oz thin egg noodles
1 tbsp mushroom sauce or oyster sauce
1 tsp light brown sugar or honey
pinch caster sugar
1 tbsp potato flour or cornflour
75g/2½oz peanuts, toasted and chopped
1 tbsp rapeseed oil
1 tbsp rice vinegar
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp Shaoxing rice wine
sea salt and ground white pepper
2 tsp toasted sesame oil
toasted sesame seeds, to garnish
2 tbsp low-sodium light soy sauce
1 tsp dark soy sauce
350g/12oz (4 small) chicken thighs, deboned, skinned and cut into 1x2.5cm/½x1in strips