I used 6 boneless chicken thighs which I then finely sliced.
Season with half a tsp black pepper, 1 tbsp soy sauce, 2 tbsps rice wine vinegar, 1 tsp corn starch, 1 tsp minced ginger and 1 tsp minced garlic.
Mix it all and leave to marinate for a minimum of 30 mins.
Place a wok on a high heat and add some oil.
Stir fry the chicken for 4/5 mins (will cook quickly as it is diced finely).
Remove the chicken and set aside.
Place some more oil in a wok and stir fry 1 finely diced onion, half a diced red pepper, 1 diced carrot and 4/5 diced spring onions.
Add in your pre-cooked noodles.
Pour in your chow mein sauce from earlier.
Stir fry for a further minute.