This fragrant dish made with garlic and ginger is a great way to introduce kids to different flavours. They will love it even more if they get to help with the cooking too! Equipment: large bowl. sharp knife. large wok. kitchen paper. wooden spatula or tongs. In a large bowl. mix together the cornflour and 1 tsp soy sauce. Add the chicken and toss until well coated. Set aside while you prepare the veg. Place a large wok over a high heat. When the wok is hot. add 1 tbsp of oil and swirl around the pan. Use kitchen paper to pat the chicken fillets dry and then add to the wok. Use a wooden spatula or a pair of tongs to keep the chicken moving around the wok. until it is cooked through and no pink meat remains. about 5 minutes. Remove from the wok and set aside. Pour the remaining oil into the wok and swirl around. as before. Add the red pepper and cook for a minute. Add the mangetout and cook for 2 minutes more until just tender. stirring all the time. Add the spring onion whites and the beansprouts and cook for another minute. Stir in the garlic and ginger and stir-fry for 30 seconds. Add the noodles to the wok. along with the chicken. and then pour the remaining soy sauce in. along with a splash of water. if needed and cook. stirring often. until the noodles and the chicken are heated through. Sprinkle over the spring onion greens and serve straightaway.