Use a potato peeler to remove
the skin from the ginger. Discard skin,
then carefully grate 1 tbsp from the
root. Put in a bowl, crush in the garlic,
and add the ketchup, oyster sauce, soy
sauce and 3 tbsp water. Stir.
Use a sharp knife to cut the pepper into
quarters on a board. Remove the seeds and stalk,
then slice diagonally into strips. Cut the ends
from the spring onions, and cut the green and
white of the onion lengthways. Open the bag of
beansprouts. Cut the chicken into bite-size pieces.
Boil a large pan of water on the
hob. when the water is boiling, drop
in the noodles, turn off the heat and set
the timer to 4 mins. when the time is
up, drain in a colander or a large sieve
in the sink. ask an adult to help you.
With everything prepared, you can
now start cooking. Heat the wok – it’s hot
enough when it starts to smoke. add the
oil and chicken. Use a wooden spoon to
keep moving the chicken around the wok
until it is half white, half pink. add the
pepper and stir-fry for a further 1 min.
Pour the sauce into the wok and stir well
Add the noodles, beansprouts
and spring onions a handful at a time,
then toss into the sauce until it is well
coated, stirring constantly until the
beansprouts wilt. Serve in bowls
– an easy way is to use tongs.