Chow mein mean 'stir-fried noodles', chow meaning 'stir-fried' (or "sautéed") and mein meaning 'noodles'. The pronunciation chow mein is an English corruption of the Taishanese pronunciation chāu-mèing.
And prawn means shrimp!
INGREDIENTS
· 150g dried or fresh egg noodles
· 1 tbsp sesame oil, plus 1 tsp
· 16-20 king prawns, de-shelled, de-veined
· 1 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. Combine the prawns with all the marinade ingredients and ½ tsp salt, mix well and then leave to marinate for about 10 mins.
2. 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.
3. Heat a wok over a high heat. Add the 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.
4. Add the prawns and the marinade, and stir fry until the prawns start to colour.
5. Add the noodles, soy sauces, rice wine or Sherry, pepper, sugar, spring onions and 1 tsp salt. Stir-fry for 2 mins.
6. Add 1 tsp sesame oil and give the
mixture a few final stirs. Put on a warm platter and serve immediately.