Put the chicken in a bowl. Sprinkle it with the bicarbonate of soda and toss so that it is evenly coated. Set aside for 20 minutes while you prepare the vegetables. This will produce soft, tender chicken that will rival your favourite local takeout (this method works with beef, also). This step is optional (see note 1).

Rinse the chicken with tap water in a colander and dab it with a paper towel to remove any excess water.

Prepare the noodles as per the packet instructions. Rinse in cold water to stop them from cooking, then set aside.

Prepare the sauce by first mixing the cornflour and 3 tablespoons of water together in a bowl. Add the all-purpose soy sauce, dark soy sauce, Shaoxing wine, sesame oil and sugar.

Drizzle 1 tablespoon of the sauce over the chicken and add the minced garlic. Toss so the chicken is evenly coated.

Heat the olive oil in a large heavy-based frying pan over high heat and add the chicken. Cook for 1 minute until the chicken is sealed (it will still be raw in the centre).

Add the cabbage and carrot. Cook, stirring, for 1–2 minutes until the cabbage softens.

Add the noodles and sauce and toss to combine. Cook for 1 minute.

Add the bean sprouts and spring onion and stir them through. Cook for 30 seconds.

Serve immediately.