Chow mein recipe | Good Food

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 prosciutto
or cooked ham, finely shredded
2 tsp light soy sauce
2 tsp dark soy sauce
1 tbsp Shaohsing 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 Shaohsing rice wine
or dry sherry
1 tsp sesame oil
½ tsp freshly ground white pepper

Method

step 1
Cook 225g egg 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 sesame oil and set aside.
step 2
Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
step 3
Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
step 4
Stir-fry for about 2 mins and then transfer to a plate.
step 5
Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
step 6
When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
step 7
Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
step 8
Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
step 9
Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
step 10
Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.