Instructions: Cook the noodles in boiling salted water for 4 minutes. Drain and refresh in cold water. Peel and slice the onion into rings.

Heat the oil in a wok or frying pan, when its hot add the onion rings and stir until they start to soften. The heat should be quite high. Add the ginger and garlic and continue frying until the garlic colours. Add the chicken. Stir only when the chicken has turned golden on one side; leave to cook then stir again.

Meanwhile, slice the mushrooms and add to the pan. Continue cooking until the mushrooms are tender, about 4 minutes, adding more oil if they soak it all up. When all is tender and sizzling, sprinkle over the soy sauce and the wine or sherry. Stir and add the cornflour mixture.

Stir quickly and, as the mixture starts to thicken, drop the drained noodles into the pan. Toss the mixture round for a few seconds and then scoop out on to warm plates or bowls.

Scatter a few coriander leaves over the top and serve at once.

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