Mix the soy sauce, Chinese spices and sherry together. Wash the chicken breast, pat dry and remove fat and tendons if necessary, then cut into strips. Marinate in the sherry mixture for approx. 20 minutes.

Bring the salted water to the boil and add the pasta to the water. Pull the pot to one side and let the pasta sit for about 5 minutes, then loosen it with a fork, drain and rinse briefly with cold water. Drain.

Quarter the savoy cabbage, remove the stalk and cut into 1 cm thick strips. Peel the bell pepper and cut into strips. Cut the carrot into fine sticks. Clean and wash the spring onions and cut into rings, separating the white from the green. Peel the ginger, pepperoni, onion and garlic and chop into very fine cubes.

Drain the meat and collect the marinade. Mix the vegetable stock, cornstarch, sugar and marinade together and set aside.

Heat up the wok and add half of the oil. Sear the meat for 2-3 minutes while stirring, remove. Pour in the remaining oil and fry the onion, garlic, pepperoni and ginger cubes and the light of the spring onions for approx. 1/2 minute. Add the remaining vegetables and fry for approx. 4-5 minutes.

Now pour in the seasoning sauce and bring to the boil. Finally mix in the pasta and meat and finish cooking, turning, until everything is hot. Season to taste with salt and pepper and portion on plates. Sprinkle with the green onion and serve.