Chicken chow mein

1 Cook noodles following packet directions. Place in a bowl.

2 Fill wok a third full with cold water and bring to the boil. Reduce heat and add chicken fillets. Gently simmer for 8-10  minutes, or until cooked through. Remove chicken with a slotted spoon and transfer to a plate. Shred or thinly slice.

3 Add cauliflower to wok and cook for 3-5 minutes or until just tender. Drain, reserving 1 cup of liquid. Set aside. In a jug, mix sugar, soy sauce, 2 tablespoons water, vinegar and cornflour.

4 In a clean wok, add oil and swirl to coat sides. Heat wok over a high heat. Add onions, green beans and capsicum. Stir-fry  for 3 minutes, or until vegetables are just tender. Add reserved liquid, cabbage and cauliflower. Stir until well combined.

5 Add chicken, noodles and sugar mixture to wok. Stir until well combined. Bring sauce to the boil. Reduce heat. Cook until sauce thickens. Divide among 4 bowls. Serve immediately.