Instructions: Cut the chicken and prawn tails into 2.5 cm cubes.

Place into a bowl, add soy sauce, sherry, chilli sauce and garlic. Mix and season well. Allow to stand for 1/2 hour.

Peel and finely slice onions, red capsicum, cabbage, mushrooms and celery. Slice spring onions and set aside.

Cook noodles in large quantity of boiling salted water.

Heat oil in wok, saute chicken quickly over high heat 2-3 minutes until browned. Add prawns and cook 1 more minute. Remove from wok and set aside.

Add a little more oil to wok and saute vegetables for 2 minutes. Add bean shoots, toss for 1 minutes.

Return chicken and prawns to wok. Dissolve cornflour in cold chicken stock, add to wok and heat through , toss through noodles and spring onions. Season well and serve.

Add more soy, chilli etc as you prefer.

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