This Chinese noodle recipe is similar to something you will find all over south east Asia. If you already have xo sauce and red soy paste then you’ve probably got your own recipe for this, but if not, they are widely available in Asian shops and possibly even your local giant supermarket’s ethnic section. Add whatever vegetables you have to hand, but a tin of water chestnuts gives a lovely crunch. And don’t be mean with the beansprouts - they cook down! serves 4

2 tbsp xo sauce
1 tbsp red soy paste
1 tbsp soy sauce
1 tbsp oil
large thumb-sized piece of ginger, skin on, grated
5 cloves garlic, crushed
3 small green chillies, finely chopped (optional)
1 chicken breast, finely sliced (raw or cooked)
cup of raw prawns (cooked is fine too)
1 large squid hood, sliced
half red pepper, chopped
1 small carrot, cut into small batons
small tin water chestnuts
4 cakes egg noodles, cooked
packet beansprouts

Heat the oil and xo sauce in a wok and gently fry the garlic, ginger, carrot, pepper and optional chillies for a few moments.
Add the soy sauce and bean paste and cook for a couple of minutes before adding the chicken, prawns and squid hood. Cook, stirring, for a couple of minutes.
Add the noodles, water chestnuts and bean sprouts and heat through briefly.
Serve before the bean sprouts are fully wilted and they will carry on cooking.
Serve with extra soy sauce on the side.