Sweet & Sour Chicken

• Half-fill a medium saucepan with the boiled water, then heat over medium-high heat. • Cook egg noodles, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain and rinse noodles, then set aside.

• While the noodles are cooking, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, shake excess cornflour off chicken, then cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Transfer chicken to a bowl.

TIP: Chicken is cooked through when it's no longer pink inside.

• Wipe out frying pan, then return to high heat with a drizzle of olive oil. • Cook onion, capsicum and pineapple, tossing, until tender, 4-5 minutes. • Add ginger paste and 1/2 the garlic. Cook until fragrant, 1 minute. • Stir in the sweet & sour sauce mixture. Return chicken to pan and cook, tossing, until coated and heated through, 1 minute. Season with salt and pepper. Transfer to a bowl, then cover to keep warm.

• Wipe out frying pan again, then return to medium-high heat with a drizzle of olive oil. • Cook corn, carrot and pea pods, tossing, until tender, 3-4 minutes. • Stir in the oyster sauce, sweet chilli sauce and remaining garlic. Cook until fragrant, 1 minute. • Add the cooked noodles and a splash of water, and cook, tossing, until combined, 1 minute.