Name: Chow mein
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 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 -; 2 tsp light soy sauce -; 2 tsp Shaoxing rice wine or dry Sherry -; 1 tsp sesame oil -; ½ tsp freshly ground white pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chow mein

1. 225g dried or fresh egg noodles -

2. 1 tbsp sesame oil, plus 1 tsp -

3. 100g boneless, skinless chicken breasts, cut into fine shreds -

4. 2½ tbsp groundnut oil -

5. 2 garlic cloves, finely chopped -

6. 50g mangetout, finely shredded -

7. 50g prosciutto or cooked ham, finely shredded -

8. 2 tsp light soy sauce -

9. 2 tsp dark soy sauce -

10. 1 tbsp Shaohsing rice wine or dry sherry -

11. ½ tsp freshly ground white pepper -

12. ½ tsp golden caster sugar -

13. 2 spring onions, finely chopped -

14. 2 tsp light soy sauce -

15. 2 tsp Shaoxing rice wine or dry Sherry -

16. 1 tsp sesame oil -

17. ½ tsp freshly ground white pepper -

How to cook deliciously - Chow mein

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Stir-fry for about 2 mins and then transfer to a plate.

5. Stage

Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.

6. Stage

When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

7. Stage

Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.

8. Stage

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.

9. Stage

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.

10. Stage

Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.