This is a twist on a normal sang choi bau, with rice vermicelli replacing some of the chicken. We fry up onion, garlic and ginger, then add free-range chicken mince and stir-fry, before adding a mix of pretty much every delicious Asian sauce in the pantry. We finish the dish off by stirring through short lengths cooked rice vermicelli, loads of coriander and spring onions, crunchy water chestnuts and toasted sesame seeds.

Chicken, onion, garlic, ginger, rice bran oil, sesame oil, soy sauce, shaoxing wine, hoisin sauce, oyster sauce, rice wine vinegar, spring onions, water chestnuts, coriander, rice vermicelli, sesame seeds.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Suitable for freezing. If frozen, defrost before reheating.

Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot. You could also toss in a wok till hot.

Defrost information: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, reheat as above and consume within 48 hours.