Serves 4

What you need:
4 skinless chicken breasts, de-boned and sliced into strips
1 teaspoon cornflour
30ml / 2 tablespoons chicken stock
45ml / 3 tablespoons soy sauce
2 teaspoons sugar
100g / 4oz egg noodles
2 onions, sliced thinly
2 baby leeks, trimmed and sliced thinly
1 red pepper, sliced thinly
2 medium carrots, peeled and sliced thinly into strips
100g / 4oz cauliflower, sliced
175g / 6oz beansprouts, optional
100g / 4oz mangetout, stringed
6 baby sweetcorn, trimmed
100g / 4oz mushrooms, sliced
50g / 2oz sesame seeds, toasted
20ml / 2 dessertspoons vegetable oil

What you do:
Blend cornflour, stock, soy sauce and sugar together, add the chicken and leave to marinate for at least two hours. Drain the marinade from the chicken and reserve. Cook the noodles according to instructions. When cooked, add in a little oil to prevent sticking. Heat oil in a wok or large frying pan, when very hot add onion, carrot and red pepper. Cook until vegetables are tender, then add the chicken and cook for 5 minutes or until chicken is cooked through. Add cauliflower and a little of the marinade and cook for a further 2 minutes. Add remaining vegetables and marinade and cook for a further 3-4 minutes. To serve, add noodles, mix thoroughly and sprinkle with sesame seeds.

Benoit Callens, An Sibin, Dunshaughlin, Co Meath.