For the marinade
2-3 chicken breasts, cut into chunks
2 tbsp shrimp paste
1 tbsp Shaoxing Chinese rice wine
1 tbsp ginger juice (squeezed from 2 cm grated ginger)
2 tsp caster sugar
2 tsp sesame oil
50g plain flour
For the noodles
Medium egg-noodles (according to appetite)
12 sugar snap peas
3 garlic cloves, finely chopped
2 cm piece of ginger, finely chopped
2 tbsp chilli bean sauce
2 tbsp smooth peanut butter or sesame paste
1 tbsp dark soy sauce
1 tbsp caster sugar
300ml chicken stock