Instructions: Mix together the cornflour and Oriental Stir-Fry Seasoning and toss in the chicken, coating evenly. Heat the oil in a frying pan and fry the chicken for 4-5 minutes until golden. Add the pepper and fry for a further 1-2 minutes.

Meanwhile, cook the noodles according to the pack instructions. Drain.

Blend the cornflour, Oriental Stir-Fry Seasoning, soy sauce, lemon juice, sugar and tomato puree in a saucepan. Add 75ml (3 fl oz) water and bring to the boil, stirring until thickened. Stir in the spring onions, bamboo shoots and noodles. Toss the chicken and noodles together.

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