1-First Step: Mix the Sauce Before you turn on the stove, grab a small bowl. Combine all your sauce ingredients: the dark soy sauce, oyster sauce, juice of half a fresh lime, brown sugar, and white pepper. Whisk them together until the sugar is dissolved. Set this bowl aside within arm’s reach of your stove. Having the sauce ready to pour means you won’t have to scramble to measure ingredients while things are sizzling in the pan.

2-Second Step: Prepare Your Vegetables Chopping is the most time-consuming part, so get it out of the way first. Slice your carrots into thin matchsticks and your red pepper into strips. Slice your chestnut mushrooms and trim your mangetout. Take your spring onions, slice them into one-inch pieces, and importantly, separate the white parts from the green parts. Arrange them in piles near your stove in the order they will be cooked: carrots and peppers first, then mushrooms and white onion parts, and finally the mangetout and green onion parts.

3-Third Step: Cook the Noodles Get your water boiling and cook the dried noodles according to the packet instructions. You want them to be al dente, meaning they still have a slight bite to them, as they will cook a bit more in the sauce later. Once they are done, drain them well. Immediately toss them with about a tablespoon of toasted sesame oil. This not only prevents them from sticking together into a giant clump but also infuses them with a lovely nutty flavor. Set them aside until needed.

4-Fourth Step: Sear the Chicken Heat a tablespoon of vegetable oil in a large wok or deep pan over high heat. While the oil is heating, season your chicken strips with salt. Once the oil is shimmering hot, add the chicken in a single layer. Let it sear for a moment before stirring. Cook until the chicken is sealed and nearly done on the outside. Add the diced red chilli, garlic, and ginger to the pan. Cook for about 30 more seconds until the chicken is almost fully cooked through and the aromatics become fragrant and start to color. Remove the chicken and aromatics from the wok and set them aside on a plate.

5-Fifth Step: Stir-Fry the Vegetables Return your wok to the high heat. You might need to add a little more oil if the pan looks dry. Toss in the carrots and red peppers first. Fry them for a few minutes until they start to soften slightly and take on a little color. Next, add the mushrooms and the white parts of the spring onions. Cook these for another 1 to 2 minutes. Finally, throw in the mangetout and the green spring onion parts. Cook for just an additional minute until they are just softened. You want your veggies to remain crisp, not mushy.

6-Final Step: Combine and Serve Now for the fun part. Add the cooked noodles and the reserved chicken with its aromatics back into the wok with the vegetables. Pour the sauce you mixed earlier over everything. Toss the contents thoroughly. Use your spatula to lift and turn the ingredients so the sauce coats everything evenly and the noodles loosen up. Keep tossing until everything is hot and glossy. Remove from the heat immediately. Serve the stir fry in bowls, topped generously with crushed toasted peanuts and sesame seeds for that perfect crunch.