Chicken Chow Mein

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1 chicken breast	50 gm baby corn (prepared weight)
1 block of medium egg noodles	20 gm spring onions (prepared weight)
1 egg white	30 gm sugar snap peas (prepared weight)
2 ½ tbspn cornflour	25 gm celery (prepared weight)
1 chicken stock cube	85 gm mushrooms
1 ½ tbspn soy sauce	½ red pepper

Slice the baby corn lengthways and cut in half.
Slice the spring onions.
Cut the sugar snap peas in half.
Chop the celery into small chunks.
Slice the mushrooms.
Deseed and slice the red pepper and then cut in half.
Cook the noodles as described on the packet and then drain, rinse in cold water and toss with a little oil to prevent sticking.
Slice the chicken into thin strips.
Mix the cornflour with 1 ¼ tbspn of water and then mix in the egg white to make a paste.
Coat the chicken strips with the paste.

Heat about 2 tbspn oil in a wok and cook the chicken strips until done and then remove and reserve.
Add a little more oil, if needed, to the wok and stir fry the baby corn, spring onions, peas, celery and red pepper for 3 min.
Crush in the chicken stock cube, add 120 ml water, mushrooms, soy sauce and then add the cooked chicken,
Stir well, bring to the boil and simmer while frying the previously cooked noodles.
Heat a little oil in a frying pan and add the noodles.
Fry until browned, turn over and repeat. Do not burn.

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