This tasty pasta dish is my variation of Chinese noodles. In fact “Mitsides” spaghettini is ideal to cook with all the amazing Chinese flavours, like ginger, garlic, soy sauce etc. This terrific meal is a real crowd pleaser. You can improvise by adding prawns, beef or your favourite veggies. It’s a very easy dish, but remember that the number one rule in stir-frying is advance preparation and having all your ingredients near the stove. So make sure you have everything within reach before you turn up the heat.

Ingredients for the chicken:

• 500 grams chicken thighs, without skin, sliced to small pieces
• ½ Tbs oyster sauce
• 1 Tbs soy sauce
• 1 tsp cornflour

For the pasta

• 1 x 500 grams pack “Mitsides” Spaghettini
• 3 Tbs vegetable oil
• 4 garlic cloves, crushed
• 2 Tbs fresh ginger, finely chopped or grated
• 1 medium onion, thinly sliced
• 1 spring onion, sliced
• 1 red chilli, sliced (remove the seeds if you want it less spicy)
• 1 red pepper, sliced
• 1 cup mange-tout (or green beans)
• ½ cup edamame beans
• ½ cup roasted cashews

For the sauce

• 2 Tbs oyster sauce
• 2 Tbs soy sauce
• 2 Tbs dry sherry
• 1 Tbs sesame oil
• 1 tsp sugar

Method

Prepare the chicken. Put the chicken pieces in a bowl. In a small bowl mix together the oyster sauce, soy sauce and corn flour. Make sure corn flour dissolves. Pour over the chicken and mix with a spoon. Leave to marinate near the stove, until you prepare the rest of the ingredients.

Prepare the pasta. Cook spaghettini in plenty of boiling, salted water for 4 minutes only. Drain (keep about a cup of the pasta cooking water), rinse with cold water and leave in a bowl near the stove.

Prepare everything for cooking. Mix together the garlic and ginger. In another bowl put the sliced onion. In a third bowl put the spring onion, chilli, red pepper and mange-tout. In another bowl mix together all the sauce ingredients.

Make sure everything is near the stove and bring out your wok or a large pan. Put 2 tablespoons vegetable oil in the wok or pan over high heat. Add the garlic and ginger and stir-fry for a 30 seconds until fragrant. Add the marinated chicken and stir-fry over high heat until colored in places about 2 minutes and cooked through (the time really depends on weather you are cooking over fire or electric hob. Just make sure your chicken is cooked but not dry). Season with salt and pepper. Remove chicken from the wok and transfer into a glass bowl.

Add the remaining tablespoon oil in the wok and throw the onion with a pinch of salt. Cook for 2 minutes, stirring often until onion is soft and begins to colour in places. Then add the bowl with the veggies. Stir-fry over high heat for about 2 minutes, until vegetables start to soften. Don’t overcook , you need the veggies to be crunchy not mushy.

Return the chicken to the wok, give it a stir and add the sauce. Let it cook for 30 seconds and then add the pasta. Lower the heat and Mix together all the ingredients. Keep stirring for about a minute or two until everything comes together and pasta is heated through and cooked. Add some pasta liquid by the tablespoon if the dish looks dry.

Mix in the edamame beans and cashews. Serve at once.