CHOW MEIN

INGREDIENTS

·         225g dried or fresh egg noodles

·         1 tbsp sesame oil, plus 1 tsp

·         100g boneless, skinless chicken breasts, cut into fine shreds

·         2½ tbsp groundnut oil

·         2 garlic cloves, finely chopped

·         50g mangetout, finely shredded

·         50g 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 freshly ground white pepper

·         ½ tsp golden caster sugar

·         2 spring onions, finely chopped

For the marinade

·         2 tsp light soy sauce

·         2 tsp Shaoxing rice wine or dry Sherry

·         1 tsp sesame oil

·         ½ tsp freshly ground white pepper

METHOD

1.         Cook the noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp of the sesame oil and set aside.

2.         Combine the chicken with all the marinade ingredients and ½ tsp salt, mix well and then leave to marinate for about 10 mins.

3.         Heat a wok over a high heat. Add 1 tbsp of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 mins and then transfer to a plate.

4.         Wipe the wok clean. Reheat the wok until it is very hot, then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir-fry for 10 secs. Then add the mangetout and ham, and stir-fry for about 1 min.

5.         Add the noodles, soy sauces, rice wine or Sherry, pepper, sugar, spring onions and 1 tsp salt. Stir-fry for 2 mins.

6.         Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked. Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.