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Chow mein

Ken Hom from Great Food Live
Ken Hom prepares a classic Chinese dish of stir-fried noodles with thin strips of marinated chicken

Chow mein

Method

1. Cook the noodles by boiling them for 3-5 minutes in a pan of boiling water. Drain and plunge them into cold water. Drain thoroughly and toss in the sesame oil.

2. Using a cleaver or sharp knife, slice the chicken breasts into fine shreds 5cm long. Combine the chicken shreds with the light soy, rice wine, sesame oil, salt and pepper in a small bowl. Mix well and leave to marinate for about 20 minutes.

3. Heat a wok or large frying pan until it is very hot. Add 1 tablespoon of the groundnut oil and when it is very hot and slightly smoking, add the chicken shreds. Stir-fry the mixture for about 2 minutes and then transfer to a plate. Wipe the pan clean.

4. Reheat the pan until it is very hot then add the remaining oil. When it is slightly smoking add the garlic and stir-fry for 1 minute. Add the mangetout and ham and stir-fry for another minute. Add the noodles, soy sauces, rice wine, salt, pepper, sugar and spring onions and continue to stir-fry for about 2 minutes. Return the chicken and any juices to the noodle mixture.

5. Continue to stir-fry for about 3-4 minutes or until the chicken is cooked. Stir in the sesame oil and give the mixture a few final stirs. Turn it onto a warm serving platter and serve at once.

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Serves: 2

Prep: 20 min, plus 20 mins to marinate
Cook: 15 min

Ingredients
225g egg noodles, dried or fresh
1 tbsp Sesame oil

For the marinated chicken

100g Chicken breast, skinned
2 tsp light Soy sauce
2 tsp Shaoxing rice wine
1 tsp Sesame oil
1/2 tsp Salt
1/2 tsp freshly ground white pepper

For the stir-fry

2 1/2 tbsp groundnut oil
1 tbsp Garlic, finely chopped
50g mangetout, trimmed
50g Parma ham, or cooked ham, finely shredded
2 tsp light Soy sauce
2 tsp dark Soy sauce
1 tbsp Shaoxing rice wine
1 tsp Salt
1/2 tsp freshly ground white pepper
1/2 tsp Sugar
3 tbsp finely chopped Spring onions
2 tsp Sesame oil