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1. Slice the chicken into thin strips. Quarter the mushrooms. Cook the noodles according to the instructions on the packet, then drain them. 2. Heat the oil in a wok. Crush and add the garlic along with the grated ginger and stir fry for about 3 minutes until lightly browned. 3. Add the chicken, stir fry for about 3 minutes on a high heat. Add the mushrooms, and continue stir frying for another 3 minutes. Sprinkle on some freshly ground black pepper. 4. Mix in the stir fry beansprouts and vegetables, add the brandy and soy sauce and sprinkle on about half a teaspoon of Lea & Perrins sauce. Cook for another three minutes. 5. Stir in the cooked noodles, and cook for a further two minutes or so to heat through the noddles. Check the chicken is thoroughly cooked and serve. 
Use chicken thigh or breast fillets. If you don't have a wok, use a deep frying pan instead. Most "Stir Fry Beansprouts" packs contain sliced peppers and other vegetables, which add more flavour to the dish.
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