Recipe

Chicken Chow Mein

• 12 oz. Egg Noodles
• 8 oz. Boneless Skinless Chicken Breast Fillets
• 3 tbsp. Soy Sauce
• 1 tbsp. Mirin Rice WIne (RICE WINE | DRY SHERRY)
• 1 tbsp. Light Sesame Oil (DARK SESAME OIL)
• 4 tbsp. Vegetable Oil
• 2 Garlic Cloves, finely chopped
• 2 oz. Fresh Podded Snow Peas, trimmed
• 4 oz. Bean Sprouts
• 2 oz. Sliced Ham, finely shredded
• 4 Green Onions (Scallions), finely chopped
• 1/8 tsp. Salt & Black Pepper

• Cook the noodles in a large pan of boiling lightly salted water until tender.
• Meanwhile, slice the chicken into fine strips about 5cm/2in in length. Place in a bowl and add 10ml/2 tsp of the soy sauce, the rice wine or sherry and the sesame oil.
• Heat half the vegetable oil in a wok or large frying lan over high heat. When it starts smoking, add the chicken mixture. Stir-fry for 2 minutes, then transfer the chicken to a plate and keep it hot.
• Wipe the wok clean and heat the remaining oil. Stir in the garlic, snow peas, beansprouts and shredded ham. Stir-fry for 2-3 minutes over high heat.
• Drain the noodles, rinse them under cold water, then drain them again. Pat them dry with kitchen paper and add to the wok. Continue to stir-fry until the noodles are heated through.
• Add the remaining soy sauce and seasong with salt and ground black pepper. Return the chicken and any juices to the noodle mixture, add the chopped spring onions and give the mixture a final stir. Serve at once.