OYSTER SAUCE CHICKEN ON CRISPY NOODLES

This dish is served in the finest of Cantonese restaurants worldwide. These delectable noodles are fried until crispy and then smothered in a sumptuous, aromatic gravy with meat and vegetables.

2 nests of dried thin egg noodles

2 chicken breasts, cut into bite-sized pieces

1 large white onion, thinly sliced

1 x 425g (15oz) can straw mushrooms, drained

3 tbsp oyster sauce

From the store cupboard

6 tbsp vegetable oil for shallow frying

pinch of salt

pinch of white pepper

Soak the noodle nests in boiling water for 5 minutes until soft, then drain and set aside for a further 5–10 minutes to dry.

Heat a non-stick frying pan or wok with 4 tablespoons of the oil until shimmering. Carefully add the drained noodles to form a single thin layer in the oil. Allow the noodles to fry on one side for 2–3 minutes until crispy, then carefully turn the entire layer and cook for a further 1–2 minutes, or until crispy on the other side. Remove from the pan and drain on kitchen paper before transferring to a serving plate.

Wipe out the frying pan or wok, place over a medium heat and add the remaining 2 tablespoons of oil. Once the oil begins to smoke, add the chicken pieces and fry for 3 minutes, stirring occasionally. Add the onion and continue to fry for 1–2 minutes until translucent, then add the straw mushrooms along with the oyster sauce and 4 tablespoons water. Stir to combine and allow to simmer until reduced by about half. Check and adjust the seasoning.

If you like more sauce, simply add a little more water and an additional 1–2 tablespoons of oyster sauce. Serve heaped over the crispy noodles.