1 Place chicken, five-spice and 2 tbs of the tamari in a medium bowl, and toss to coat. Cover and refrigerate for 30 minutes.

2 Add noodles to a large saucepan of boiling water. Boil for 4 minutes, or until tender, then drain. Rinse under cold water. Drain.

3 Heat half the oil in a hot wok. Add drained chicken in batches. Stir-fry until cooked through. Remove.

4 Heat remaining oil in the wok. Add ginger, capsicum, carrots, corn and broccolini. Stir-fry for 5 minutes, or until vegetables are tender. Add chicken, sauce and remaining tamari. Bring to boil. Add noodles and stir-fry until hot.

5 Serve stir-fry with extra sweet chilli sauce.

Tip For a change, substitute pork or beef stir-fry strips for the chicken. Any vegetables can be added - try green beans, peas or mushrooms. Cook stir-fry just
before serving.

Click for more great meal ideas.