Cut the chicken into thin strips, place in a bowl and toss in the chinese five spice, salt and pepper and set aside.
Bring a pan of boiling water together, add the egg noodles and cook for 4-5mins. Once the noodles are cooked, drain and rinse in cold water until cold. Toss with a tablespoon of oil and set aside.
In a bowl add the sugar and cornflour, then gradually stir in the soy sauce, mirin and 100ml water, mix well and set aside.
Heat a tbsp of oil in a large frying pan or wok and fry the chicken until cooked. Remove from the pan and set aside.
Add another tbsp of oil and fry the red pepper, carrots, spring onions, peas and mushrooms until softened. Add the garlic and ginger paste and stir for a minute. Tip everything onto a plate with your chicken and set aside.
Add the remaining oil in the pan and add the noodles. Fry the noddles for around 3 mins until they begin to become golden and crispy, be careful not to burn. Return the chicken and vegetables to the pan and combine together.
Stir in the soy mixture combining all the ingredients together and fry until pipping hot.
Serve immediately with prawn crackers on the side.
