Instructions: With a large knife or clever, cut chicken into serving size pieces (about 12-16 pieces). Coat chicken pieces lightly with seasoned flour. Heat oil in wok and fry chicken pieces a few at a time until browned, about 3 minutes. Remove from oil and place on a roasting tray. Repeat with remaining chicken. Place in a hot oven for 5 minutes to cook through.

Ginger Garlic sauce:
Dissolve cornflour with water. Place all ingredients for sauce in a large pan or wok and stir until boiling and sauce thickens. Reduce heat and simmer 2 minutes. Add chicken pieces and spring onions, toss through and simmer 2 more minutes.

Boil noodles in boiling salted water 3-5 minutes, Drain well and toss extra soy through. Arrange on serving platter.

Arrange chicken on top and pour over sauce.

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