1/2 red chilli, deseeded and finely sliced or chopped (optional)
1 teaspoon peeled and grated fresh root ginger
150 g (5 oz) cooked chicken breast, sliced or torn
2 spring onions, sliced
1 red pepper or 125 g (4 oz) mangetout, thinly sliced
Place the noodles in a sieve or colander and pour a kettleful of boiling water over them. Drain, then cool under running cold water. Drain well and place in a large bowl.
Whisk together the soy sauce, oil, chilli and ginger and drizzle the mixture over the noodles. Toss really well to coat, then add the remaining ingredients and mix gently to combine. Heap into bowls to serve.