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Begin by poaching the chicken fillets in some chicken stock. Bring to a boil and simmer for 15-20 minutes or until fully cooked through. Remove from the stock, allow the chicken to cool slightly, then slice it with the grain and set aside.
Bring the stock back to a boil and switch off the heat. Place the Blue Dragon Medium Egg Noodles in the stock to rehydrate for 6-7 minutes, stirring occasionally to separate the noodles. Drain in a colander and set aside.
Remove the roots and the top ¼ of the green end of the spring onions (reserve these for garnishing). Cut the remaining part of the spring onions into thirds.
In a wok or pan, heat the oil until smoking hot
Add the chicken slices and a splash of blue dragon dark soy sauce. Stir well.
Add the spring onions and cook for a few minutes until softened. Push the chicken and spring onions to the side and add the bean sprouts. Allow them to cook for a few minutes, then stir all the ingredients together and push them to the side.
Add the noodles and the Blue Dragon Chow Mein Stir Fry Sauce. Toss everything together gently, being careful not to break the noodles.