This very easy recipe uses traditional Chinese Kung Po sauce, which is widely available. serves 2

For the sauce: mix together 3 tbsp Kung Po sauce, 1 tbsp each of sesame oil, soy sauce, oyster sauce, sweet chilli sauce and rice wine
1 tbsp vegetable oil
4 cloves garlic, crushed
half a thumb-sized piece of ginger
1 breast cooked chicken, shredded
1 head pak choi, sliced lengthways
125g dried medium noodles
chopped spring onions, to serve

Place the pak choi and noodles in a large bowl and pour over some boiling water. Once the pak choi has wilted, drain and separate the noodles with a fork.
Heat the vegetable oil in a large wok and fry the garlic and ginger briefly until fragrant. Add the sauce and heat through for 2 minutes.
Add the chicken, stir until hot, and then add the noodles and pak choi. Mix well and serve with a scattering of spring onions.