Cook the noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tablespoon of the sesame oil and set aside.

Combine the chicken with all the marinade ingredients and ½ teaspoon salt, mix well and then leave to marinate for about 10 mins.

Heat a wok over a high heat. Add 1 tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 mins and then transfer to a plate.

Wipe the wok clean. Reheat the wok until it is very hot, then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir-fry for 10 secs. Then add the mangetout and ham, and stir-fry for about 1 min.

Add the noodles, soy sauces, rice wine or Sherry, pepper, sugar, spring onions and 1 teaspoon salt. Stir-fry for 2 mins.

Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked. Add 1 teaspoon sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.