Chow mein

Instructions

1. 1

   Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.

2. 2

   Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.

3. 3

   Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.

4. 4

   Stir-fry for about 2 mins and then transfer to a plate.

5. 5

   Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.

6. 6

   When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

7. 7

   Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.

8. 8

   Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.

9. 9

   Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.

10. 10

    Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.