1 chicken breat, cut into thin strips
1tbsp vegetable oil
1tbsp soy sauce
1tbsp dark rice wine vinegar
1tsp dried chilli flakes
2 cloves of garlic, chopped
1/2tbsp black bean paste
200g stock, chicken or vegetable
1 nest of egg noodles
Get a saucepan of water boiling, ready for the noodles. But don't put them in yet.
Heat the oil in a wok and add the chicken strips. Allow them to colour on one side before turning, then place them in a bowl along with the cornflour, soy sauce and rice vinegar.
At this point, drop the noodles into the water and cook for 3 minutes. This should give you enough time to finish the rest of the dish but, if not, take the pan off the heat and just allow the noodles to sit in the water.
Add the chilli, garlic and black bean paste to the wok and fry for 30 seconds or so. Don't let the garlic burn, otherwise it goes bitter. Then add the chicken, along with the marinade and the stock and allow to simmer for a few minutes, until the chicken is cooked.
Drain the noodles and stir them into the chicken and sauce. Serve, and attempt to eat with chop sticks until giving up and returning to the kitchen for a knife and fork.