Chow mein
Method
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Cook the noodles by boiling them for 3-5 minutes in a pan of boiling water. Drain and plunge into cold water, drain again then toss with a little sesame oil.
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Using a cleaver, slice the chicken breasts into fine shreds approximately 5cm (2 in) long.
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To marinate the chicken, combine the chicken with the light soy sauce, rice wine, sesame oil, salt and pepper in a small bowl.
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Mix well and leave to marinate for 20 minutes.
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Heat a wok until it is very hot. Add one tablespoon of oil and, when it is very hot and slightly smoking, add chicken shreds.
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Stir-fry the mixture for about two minutes, then transfer to a plate.
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Reheat the wok, and add remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute.
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Add noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and spring onions and continue to stir-fry for two minutes.
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Return chicken to noodle mixture.
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Continue to fry for 3-4 minutes, until chicken is cooked.
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Stir in sesame oil and give a few final stirs.
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Turn onto warm serving platter and serve at once.
Ingredients
- 225g/8oz egg noodles
- 2 tbsp sesame oil
- 100g/4oz chicken breast, skinned
- 2½ tbsp finely chopped garlic
- 50g/2oz mangetout, trimmed
- 50g/2oz Parma ham or cooked ham, finely shredded
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- ½ tsp salt
- ½ tsp freshly ground white pepper
- ½ tsp sugar
- 3 tbsp finely chopped spring onions
- 2 tsp sesame oil
For the marinade
- 2 tsp light soy sauce
- 2 tsp Shaoxing rice wine or dry sherry
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp freshly ground white pepper
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