CHICKEN CHOW MEIN

30 MINS

The word ‘chow’ literally means fried, so try not to overcrowd your wok as you want the noodles to really sizzle in the oil as they cook. This not only imparts flavour but also adds another layer of texture to the dish. Having a pre-made stir-fry sauce is a godsend to the home cook who is fighting time or is simply too tired to pull out half the cupboard to cook a meal. Made by combining classic Chinese flavours, it can be added to noodles, rice, meat and vegetables to quickly and easily vamp up your meal.

SERVES 2

To make the stir-fry sauce (optional)

— 12 tbsp oyster sauce — 5 tbsp light soy sauce — 3 tbsp dark soy sauce — 3 tbsp sesame oil

— 3 tbsp Shaoxing wine

For the chow mein

— 2 nests of dried egg noodles

— 5 spring onions

— 1 chicken breast, cut into bite-sized slices — 175g bean sprouts — 4 tbsp stir-fry sauce (or use shop-bought)

From the store cupboard — 3 tbsp vegetable oil — ¼ tsp white pepper — ½ tsp white sugar

To make the sauce, combine all of the ingredients in a large bowl and mix well. Store in an airtight jar in the fridge for up to a month, or pour into an ice-cube tray and freeze for up to three months.

Bring 800ml water to the boil in a medium saucepan, then add the noodle nests and cook for five minutes, until soft. Drain and set to one side.

Prepare the spring onions by cutting the green parts into 5cm pieces and then halving these lengthways. Slice the white parts into rings.

Heat your wok over a medium heat until smoking, then add the oil along with the chicken and cook for 3-4 minutes. Once the chicken is nearly cooked through, add the spring-onion greens and bean sprouts, and cook for a further minute, then add the drained noodles. Stir-fry for a further 3-5 minutes, ensuring the noodles are well combined with the rest of the ingredients and you’ve allowed them time to crisp up a little. Add the pepper, sugar and sauce, and cook for two minutes. Remove from the heat and transfer to two plates. Sprinkle with the spring-onion whites.