A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables
Prep:10 mins
Serves 4
225g dried or fresh egg noodles1 tbsp sesame oil, plus 1 tsp100g boneless, skinless chicken breasts, cut into fine shreds2½ tbsp groundnut oil2 garlic cloves, finely chopped50g mangetout, finely shredded50g prosciutto or cooked ham, finely shredded2 tsp light soy sauce2 tsp dark soy sauce1 tbsp Shaohsing rice wine or dry sherry½ tsp freshly ground white pepper½ tsp golden caster sugar2 spring onions, finely chopped
STEP 1Cook 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.STEP 2Combine 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.STEP 3Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.STEP 4Stir-fry for about 2 mins and then transfer to a plate.STEP 5Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.STEP 6When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.STEP 7Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.STEP 8Add 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.STEP 9Stir-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.STEP 10Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.
