Bring a large saucepan of water to
the boil and cook noodles for 3-4 minutes. Drain well, rinse, put in cold
water and set aside. Trim chicken breasts. Using a sharp knife, shred into 0.5
cm strips. In a bowl, mix chicken strips with
soy sauce and sherry. Heat sunflower oil in a wok and
stir fry chicken and shallots for 2 minutes. Add mange tout and prosciutto and
stir fry for 1 minute. Drain noodles well and add to pan
along with sesame oil and sugar. Cook, stirring for 2 minutes to
warm through. Garnish with spring onions and
serve.
