Soak the egg noodles in a pan of boiling water for 2-3 minutes, until tender. Tip into a Colander and drain.
Mix the egg white with the cornflour and dark soy sauce, and mix with the chicken pieces.
Heat the groundnut oil in a wok and toss in the garlic, ginger and red chilli. Stir fry for one minute over a high heat.
Add the cornflour-coated chicken to the wok and continue frying for another minute.
Add the light soy sauce and chilli sauce, followed by the egg noodles. Stir fry for 1 more minute, or until the noodles are warmed through.
Stir in the carrots, bean sprouts, spring onions, sesame oil and seasoning. Scatter with chopped coriander and serve straight from the pan.
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