Chow mein
Wok-master Ken Hom delivers another sensational stir-fry. This simple chow mein is packed with spring onions, mangetout and lightly marinated chicken.
Ingredients
- 225g/8oz egg noodles
- 2 tbsp sesame oil
- 100g/4oz chicken breast, skinned
- 2½ tbsp finely chopped garlic
- 50g/2oz mangetout, trimmed
- 50g/2oz cooked ham, finely shredded
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- ½ tsp salt
- ½ tsp freshly ground white pepper
- ½ tsp sugar
- 3 tbsp finely chopped spring onions
- 2 tsp sesame oil
For the marinade
- 2 tsp light soy sauce
- 2 tsp Shaoxing rice wine or dry sherry
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp freshly ground white pepper
Method
Cook the noodles by boiling them for 3–5 minutes in a pan of boiling water. Drain and plunge into cold water, drain again then toss with a little sesame oil.
Slice the chicken breasts into fine shreds approximately 5cm/2in long. To marinate the chicken, combine the chicken with the light soy sauce, rice wine, sesame oil, salt and pepper in a small bowl. Mix well and leave to marinate for 20 minutes.
Heat a wok until it is very hot. Add one tablespoon of oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry the mixture for about 2 minutes, then transfer to a plate.
Reheat the wok, and add the remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute. Add the noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and spring onions and continue to stir-fry for 2 minutes. Return the chicken to the pan and continue to fry for 3–4 minutes, or until the chicken is cooked through. Stir in the sesame oil and give a few final stirs.
Turn onto a warm serving platter or bowls and serve the chow mein immediately.
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