Chow Mein (Chinese Chicken Fried Noodles)

Method

1. Cut the chicken into 5 mm strips, mix with the marinade soy sauce and cornstarch, and leave for 10 min. Meanwhile cut the cabbage into 1 cm ribbons and the carrot into matchsticks, cut the spring onions into 5 cm lengths (keep whites and greens apart) and thinly slice the garlic. In a small bowl stir together the light soy, dark soy, oyster sauce, sugar, sesame oil, white pepper and water until the sugar dissolves.

   Add in this stepBoneless chicken thigh 160 gLight soy sauce (marinade) 2 tspCornstarch (marinade) 1 tspLight soy sauce (sauce) 4 tspDark soy sauce (for colour) 1 tspOyster sauce 3 tspSugar 1 tspToasted sesame oil 1 tspWhite pepper 1 pinchWater 2 tbsp

2. Bring 2 L of water to a rolling boil over high heat, add the noodles and cook for 1 min 30 sec, loosening them with chopsticks. They should be tender with a little bite in the centre. Drain, rinse under cold water and shake the sieve several times to get rid of as much water as possible, then toss with a little of the oil so they don't stick. If your packet gives a time, cook them 1 minute less.

   Add in this stepFresh thin egg noodles 240 gNeutral oil ¼ tbsp

   high heat

3. Heat a wok or large frying pan over medium-high heat until it just starts to smoke, add oil and spread the noodles out in a thin, wide layer. Leave them alone for 3 min until the underside is golden with crisp patches, flip and fry the other side for about 30 seconds, then slide onto a plate. Number of batches: 1 (if 2, use half the oil for each).

   Add in this stepNeutral oil 1¼ tbsp

   medium-high heat

4. Add oil to the same wok over high heat, spread the chicken out in one layer and leave it for 30 seconds, then stir-fry for 2 min until no pink remains. Set aside on a plate.

   Add in this stepNeutral oil 0.6 tbsp

   high heat

5. Heat the remaining oil in a 30 cm wok over high heat, add the garlic and spring-onion whites and stir for 15 seconds until fragrant. Add the carrot, then the cabbage, and stir-fry for 2 min until the cabbage just wilts and its edges turn translucent. Stop while it still has crunch; overcooked cabbage turns watery.

   Add in this stepNeutral oil 0.9 tbspGarlic cloves 2Spring onions 1Carrot 40 gCabbage 120 g

   high heat

6. Return the noodles and chicken, give the sauce a stir and pour it around the hot edge of the wok. Lift and toss with tongs or chopsticks over high heat for 2 min until the noodles are evenly brown, then add the bean sprouts and spring-onion greens, toss for 30 seconds more and serve at once. If the wok is too full to toss, mix it in two halves.

   Add in this stepMung bean sprouts 80 gSpring onions 1

   high heat