Put the sliced chicken in a mixing bowl and add the egg white, Chinese five spice, a large pinch of salt and a splash of sesame oil. Massage into the chicken to make sure it’s thoroughly coated. Set aside. Prepare all the other vegetables, according to the instructions in the ingredients list, before you start cooking.

Heat the remaining sesame oil in a large lidded wok or a deep frying pan set over a medium heat on your largest hob ring. Once the oil is slightly glistening, add the chopped onion and stir until slightly golden in colour, about 3 mins. Add the garlic and ginger paste and fry for 30 seconds.

Still on medium heat, add the marinated chicken to the wok. Keep stir-frying until 70% of the chicken has changed from opaque to white. It doesn’t need to be fully cooked yet. If the chicken is sticking to the pan, add another dash of oil.

Add the mushrooms and carrots and toss with the chicken. Using two spatulas makes this easier. Stir-fry for another 30 seconds, on medium heat.

Turn off the heat, then add the soy sauce, rice wine, a little pepper, crumble in a chicken stock cube, sugar, oyster suce and 150ml water if making 4 portions (half the amount if cooking for 2). Stir gently then turn the heat back on to high.

Add the egg noodles and, using tongs, gently toss for about 15 seconds to make sure they're thoroughly coated with the sauce. Add the cabbage on top of the noodles without mixing it in, put a lid on and let it steam for 30 seconds. Remove the lid, then mix the softened cabbage in with the noodles for about 10 seconds. Replace the lid and steam for another 30 seconds.

Remove the lid and gently toss, being careful not to break the noodles. Add the sliced spring onion. Give it a final gentle toss to work in the spring onion. Serve straightaway on a platter.