Szechuan noodles

225g (8 oz) chicken breast
1 tsp rice wine or dry sherry
1 tsp light soy sauce
1 tsp cornflour or rice flour
450g (1 lb) lightly cooked noodles 
110g (4 oz) prawns
half a head of bok choy
65g (2½ oz, ½ US cup) carrot
90g (3½ oz, ½ US cup) broccoli or cauliflower
1 onion
1 clove garlic
1 tblsp light soy sauce
2 tblsp hot bean sauce
½ tsp salt
125ml (4 fl oz, ½ US cup) stock
1 tsp light soy sauce
1 tblsp chilli oil
1 tsp sugar
1 tsp sesame oil
2 tsp cornflour or rice flour
oil for stir frying

Cut the chicken breast into strips. Mix together rice wine or dry sherry, 1 tsp light soy sauce and 1 tsp cornflour or rice flour and use to marinate chicken for at least twenty minutes.

Cut bok choy into bite-size pieces. Slice carrots diagonally. Cut broccoli or cauliflower diagonally into 2.5cm (1″) pieces. Slice onion thinly. Chop garlic finely.

Mix together stock, 1 tsp light soy sauce, chilli oil, sugar, sesame oil and 2tsp cornflour or rice flour to make sauce. Set aside.

Drain noodles.

Stir fry garlic and chicken in 1 tblsp hot oil until the chicken is nearly done, then push the chicken up to the side of the wok and add the prawns. Stir fry until prawns heated through (or cooked, if raw). Mix chicken and prawns together and remove.

Stir fry onions, bok choy, carrot and broccoli in 1 tblsp of hot oil until tender and crisp. Sprinkle ½ tsp of salt over the vegetables and mix it in. Remove vegetables.

Stir fry noodles in 3 tblsp oil, using chopsticks to break them up. Add hot bean sauce and 1 tblsp light soy sauce. Stir fry until the noodles are heated through. Add cooked chicken, prawns and vegetables.

Stir sauce mixture and add to wok. Stir until thickened and serve.