Based on chef Ken Hom's delicious recipe for Chicken Chow Mein. Because we are such a meat-eating nation I doubled the amount of chicken plus served it with cashew nuts to bring good fortune in the New Year.
Noodles: 200-250g dried egg noodles
1 tablespoon sesame oil
Marinade: 1 teaspoon sesame oil
2 teaspoons each: light soy sauce, Shaoxing rice wine or dry sherry
salt and white pepper to taste
Stir-fry: 200g skinned and boned chicken breasts
2 tablespoons rice bran oil
1 tablespoon chopped garlic
50g-100g snow peas or long beans, julienned
50g ham, julienned
2 teaspoons each: light soy sauce, dark soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
salt and white pepper to taste
1/2 teaspoon sugar
3 tablespoons finely sliced spring onions or chives
1-2 tablespoons sesame oil
Cook the noodles in a large pan of boiling water until tender, about 5 minutes. Drain well then toss together with the sesame oil.
Meanwhile, combine the ingredients for the marinade in a bowl. Julienne the chicken, cutting it into strips about 5cm long. Place in the bowl and marinate for at least 10 minutes.
Heat a wok on high. Add 1 tablespoon of rice bran oil. When hot, drain the chicken and stir-fry in batches until cooked, about 2 minutes. Remove and place aside. Wipe the wok clean.
Heat the remaining rice bran oil. Stir-fry the garlic for 10 seconds. Add the peas or beans and the ham. Stir-dry for 1 minute. Add the noodles, soy sauces, rice wine, salt, pepper, sugar and spring onions or chives. Stir-fry for 2 minutes. Return the chicken and any juices to the wok. Stir-fry for about 3 minutes, until cooked and hot. Add the sesame oil to taste.
Great served topped with toasted cashew nuts. Serves 2 as a main course or 4 as part of a Chinese meal.