Chow mein
Egg noodles stir-fried until lightly crisp with chicken, cabbage, carrot and bean sprouts in a savoury oyster and soy sauce.
Method
- 1
Toss the chicken with the 2 tsp soy sauce, 1 tsp Shaoxing wine and the cornflour.
- 2
Mix the oyster sauce, 1 tbsp soy sauce, dark soy sauce, 1 tbsp Shaoxing wine, sugar, white pepper and 1 tsp sesame oil in a small bowl.
- 3
Cook the noodles in boiling water for a minute less than the packet says, then drain and rinse under cold water.
- 4
Shake the noodles dry, toss with 1 tsp sesame oil and spread them on a tray to steam dry.
- 5
Heat 1 tbsp of the vegetable oil in the wok over high heat and stir-fry the chicken until cooked through and lightly browned, then tip onto a plate.
- 6
Add another 1 tbsp oil and the noodles, spread out. Leave them until crisp underneath, then turn and crisp the other side.
- 7
Push the noodles to one side, add the last 1 tbsp oil, the garlic, carrot and cabbage, and stir-fry until just wilted.
- 8
Return the chicken, pour over the sauce and toss until the noodles are evenly coloured.
- 9
Add the bean sprouts and spring onions and toss until the sprouts are hot but still crunchy.
- 10
Serve straight away.
Notes
- Drying the noodles well is what lets them crisp in the wok instead of steaming.
- If you can find fresh egg noodles, use 400 g and simply loosen them in hot water before frying.
Equipment
Wok, Large saucepan, Colander, Baking tray, Small bowl