1 cups chicken thighs, skinned, deboned and meat cubed
1 nos garlic clove, finely sliced
1 piece fresh ginger, peeled and finely chopped
1 nos celery stalk, finely sliced
1 nos red pepper, seeded and cut into strips
2 tbsp soy sauce
Cook the noodles in boiling salted water according to packet instructions. When cooked drain and toss with a little oil to stop them from sticking. Heat the oil in a wok or pan until very hot then add the cubed chicken. Toss over a high heat until golden in patches.
Add the garlic and ginger and fry for 30 seconds, then add the vegetables. Fry everything over a high heat for two to three minutes, continually tossing the mixture to ensure even cooking. Check the meat is cooked through with no pink showing.
Add the soy sauce and the cooked noodles and stir everything to combine. Serve immediately.