Chicken Chow Mein

For 2 servings

• 150g dried egg noodles
• 1 chicken breast, sliced thin
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 2 garlic cloves, crushed
• 1 carrot, julienned
• 100g cabbage, shredded
• 2 spring onions, sliced
• 1 tbsp oyster-style vegetarian sauce (or extra soy sauce)
• 1 tsp sesame oil

1. 1

   Cook the noodles according to the packet instructions, usually 4 to 5 minutes in boiling water. Drain well and toss immediately with a small splash of oil, this stops the strands sticking together in a solid clump while you prepare the rest, then set aside.

2. 2

   Toss the sliced chicken with 1 tablespoon of the soy sauce and leave it to sit for a few minutes while you prepare the vegetables, this lightly seasons the meat from the inside.

3. 3

   Heat 1 tablespoon of oil in a large wok or frying pan over high heat until it's shimmering. Add the chicken in a single layer and leave it undisturbed for the first minute to let it sear, then stir fry for a further 3 to 4 minutes, until golden and cooked through with no pink in the middle. Remove and set aside.

4. 4

   Add the remaining oil to the same pan, then the garlic. Stir constantly for 30 seconds, just until fragrant, high heat means it can burn in seconds if left unattended.

5. 5

   Add the carrot and cabbage and stir fry for 3 minutes, tossing frequently, until they soften slightly but still have a good amount of crunch left, overcooking here will make the dish soggy rather than fresh tasting.

6. 6

   Add the cooked noodles, remaining soy sauce, vegetarian oyster-style sauce and sesame oil. Using tongs rather than a spoon, lift and toss everything together constantly for 2 minutes, tongs let you separate the noodle strands properly and coat them evenly, whereas stirring with a spoon tends to just push everything around in a clump.

7. 7

   Return the chicken to the pan along with the spring onions, and toss for a final minute until everything is piping hot and well combined throughout.

8. 8

   Serve immediately while hot, chow mein loses its texture quickly as it sits.