Chow mein literally means ‘stir-fried noodles’ and this dish is as popular in the West as it is in southern China. It is a quick and delicious way to prepare egg noodles. Almost any ingredient you like, such as fish, meat, poultry or vegetables, can be added. It makes a popular lunch dish, either served at the end of the meal or eaten by itself. You can use the same quantity of dried or fresh egg noodles.
| Classic Chinese |
| Preparation time 20 minutes |
| Serves 4 |
225 g (8 oz) egg noodles
4 teaspoons sesame oil
100 g (4 oz) boneless, skinless chicken breasts, cut into fine shreds 5 cm (2 inches) long
2½ tablespoons groundnut (peanut) oil
1 tablespoon finely chopped garlic
50 g (2 oz) (¼ cup) mangetout (snowpeas), finely shredded
4 slices Parma ham or 2 slices cooked ham, finely shredded
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon salt
½ teaspoon freshly ground white pepper
½ teaspoon sugar
3 tablespoons finely chopped spring onions (scallions)
FOR THE MARINADE:
2 teaspoons light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
1 teaspoon sesame oil
½ teaspoon salt
½ teaspoon freshly ground white pepper
1 Cook the noodles in a large pan of boiling water for 3–5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with 3 teaspoons of the sesame oil and set aside.
2 Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.
3 Heat a wok over a high heat. Add 1 tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean.
4 Reheat the wok until it is very hot, then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir-fry for 10 seconds. Then add the mangetout and ham and stir-fry for about 1 minute.
5 Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir-fry for 2 minutes.
6 Return the chicken and any juices to the noodle mixture. Stir-fry for 3–4 minutes or until the chicken is cooked. Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and serve at once.