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 tbsp of the sesame oil and set aside.

Combine the chicken with 1 tablespoon soy sauce, 1 tablespoon sesame oil and 1/2 teaspoon salt, mix well and then leave to marinate for about 10 mins.

Heat a wok over high heat. Add 1 tablespoon of the cooking oil and, when it is very hot 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 cooking oil. Add shredded carrot, and stir fry for 2-3 minutes, add garlic and stir-fry for another 10 secs. Then add the green peas (snow peas) and stir-fry for about 1 min.

Add the noodles, soy sauce, 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 tsp sesame oil and give the mixture a few final stirs.

Put on a warm platter and serve immediately.