CHICKEN CHOW MEIN

Chow mein is a firm favourite in Chinese takeaways and restaurants around the world. A top tip when cooking this dish is to take your time.

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.

2 nests of dried egg noodles

5 spring onions (scallions)

1 chicken breast, cut into bite-sized slices

175g (3½ cups) beansprouts

4 tbsp Stir-Fry Sauce (see recipe or use shop-bought)

From the store cupboard

3 tbsp vegetable oil

¼ tsp white pepper

½ tsp white sugar

Bring 800ml (3½ cups) water to the boil in a medium saucepan, then add the noodle nests and cook for 5 minutes until soft. Drain and set to one side.

Prepare the spring onions by cutting the green parts into 5cm (2in) 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 sliced chicken and cook for 3–4 minutes. Once the chicken is nearly cooked through, add the spring onion greens and beansprouts 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 also allowed them time to crisp up a little. Add the pepper, sugar and Stir-Fry Sauce and continue to cook for a further 2 minutes.

Remove from the heat and transfer to 2 plates. Sprinkle with the remaining spring onion whites.