Chicken Chow Mein

Sauce

• soy sauce2 tbsp
• dark soy sauce1 tsp
• oyster sauce2 tbsp
• sesame oil1 tsp
• sugar1 tsp
• Shaoxing wine1 tbsp

Stir-fry

• egg noodles300 g
• chicken breasts300 g
• beansprouts150 g
• spring onions4
• carrots1
• garlic cloves2
• sunflower oil3 tbsp

Sauce

1. 01

   Stir everything for the sauce — the soy sauces, oyster sauce, sesame oil, Shaoxing wine and sugar — together and set it beside the hob. Stir-frying gives you no time to measure once it starts.

Stir-fry

2. 02

   Slice the chicken thinly, cut the carrot into matchsticks, slice the garlic and cut the spring onions into lengths. Boil the noodles until just short of done, drain, rinse in cold water and toss with a teaspoon of oil so they do not stick.

3. 03

   Get the wok as hot as it goes. Fry the thinly sliced chicken in a tablespoon of oil for 2 to 3 minutes until just cooked through with no pink left, and set aside.

4. 04

   Add more oil, then the julienned carrot and the sliced garlic for 30 seconds, then the noodles. Spread them out and leave them untouched for 1 minute so some strands catch and crisp.

5. 05

   Toss, return the chicken, add the sauce around the edge of the wok rather than the middle, and stir-fry for 1 minute.

6. 06

   Throw in the beansprouts and the spring onion lengths and toss for 30 seconds — they should stay crunchy.

7. 07

   Serve immediately.