Wash and dry the chicken breast.
Cut into bite-sized pieces.
Peel the carrot and cut lengthways into ca. 2 mm thin slices.
Cut the slices into tiny sticks.
Wash and halve the red pepper.
Remove the seeds and the stalk and cut into strips.
Blanch the sugar snaps for ca. 2 min in boiling salted water, then place immediately in cold water to stop the cooking process.
Drain well. Wash the spring onions and chop into ca. 5 cm pieces.
Fry the chicken breast pieces in hot oil, followed by the carrot sticks, red pepper, spring onions, sugar snaps, bean sprouts, garlic, ginger and finally the shrimps.
Stir-fry everything for ca. 6 min until cooked, but still a little crisp.
Add the Chinese egg noodles, toss around a little, and then mix in the lightly toasted sesame seeds.
Season with soy sauce and chilli sauce and serve.