Ingredients
Chicken (cut in 1cm strips)
Beansprouts
Onion (1/2 medium cut in to thin strips)
Carrot (cut in to matchsticks)
mushrooms (1/2'd or sliced)
Spring onion (cut into 1cm chunks)
Fat egg noodles (pre cooked)
Light Soy sauce
Dark soy sauce
Fish sauce (Nam Pla)
Sesame oil
garlic/ginger paste
chinese 5 spice
MSG (monosodiumglutamate)

Method
Heat some oil in a wok and add 1/2 tsp of garlic & 1/2 tsp of ginger, cook until golden then add chicken.
Stir fry until meat is sealed / starting to turn golden and reduce heat and cook for another 3-4 minutes then remove.
Turn up heat again and add carrots, onion, spring onion and cook for 2 minutes, then add beansprouts and noodles and lower the heat to medium and return chicken to the wok.
After 3 minutes add 1/2 tsp of fish sauce, 1/2 tsp of sesame oil, 2 tbs of light soy and 1 tbs of dark soy, and cook for 2-3 minutes.
Add 1/2 tsp of MSG and a pinch of chinese 5 spice, cook and fold the stir fry for 1 minute then serve.

The mrs used to cook a fair chow mein but it lacked the TA taste, so after a bit of research and adding the Fish sauce, Sesame oil and MSG this recipe is now bang on the money.