Make the sauce ahead of time and put aside

Prep all of the ingredients and place them into seperate containers ready for holding/cooking

To prepare dry noodles, bring a large pot of water to a full boil. Cook noodles for 3-4 minutes, until flexible but al dente. Drain and rinse under cold water, then proceed with your recipe.

In a large hot wok add a little oil to moisten then cook each of the vegetable ingreients seperately until just wilted, except for the chilli which can be cooked with the spring onions. Some ingredients maybe require 2 goes. Cook the meat element last.

When the item being cooked is approx half done add 3-4 Tbs of the sauce and caramalise.

Make sure to clean the wok well between items, and to properly bring bnack to heat before cooking the next item.

Once each item has finished cooking place them straight into very large plastic mixing bowl. One ingredient on top of the next. Be sure and cover the bowl with a lid to keep the heat in.

When cooking the meat try to get it sealed early and color with the sauce at the end.

Mix together in the bowl, season with soya sauce and serve immediately into large bowl or chaffing dish.