Chicken Chow Mein

Ingredients · per serving

• 75 g Egg noodles (medium)
• ½ tsp Dark soy sauce
• 120 g Chicken breast
• 50 g Beansprouts
• 1 tbsp Oyster sauce
• 2 tbsp Vegetable oil
• ½ whole Bell pepper
• ½ tsp Sesame oil
• 1 tbsp Soy sauce
• 1 whole Spring onion
• ½ tsp Sugar

Instructions

1. Boil a kettle. Drop the egg noodles into a heatproof bowl and pour over enough boiling water to cover. Leave for 4 minutes, then drain and rinse under cold water to stop them sticking. Set aside.
2. In a small bowl whisk together the soy sauces, oyster sauce, sesame oil, and sugar.
3. Slice the chicken breast into thin strips (about 1cm wide). Pat dry with kitchen paper.
4. Heat a wok or large frying pan over high heat for 1 minute. Add 1 tablespoon of the vegetable oil.
5. Add the chicken in a single layer. Leave 30 seconds to sear, then stir-fry for 2-3 minutes until just cooked through (no pink in the middle). Tip onto a plate.
6. Add the remaining oil to the pan. Toss in the sliced pepper and white parts of the spring onion. Stir-fry 2 minutes — peppers should soften slightly but stay crunchy.
7. Return the chicken. Add the drained noodles and pour over the sauce. Toss with tongs or two spatulas for 1-2 minutes to coat everything.
8. Throw in the beansprouts and green parts of the spring onion. Toss 30 seconds — beansprouts stay crunchy. Plate immediately.

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