Ken's chicken chow mein

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

250 g	Dried egg noodles (Main)
1 Tbsp	Sesame oil

Marinade

1 tsp	Sesame oil
2 tsp	Light soy sauce
2 tsp	Shaoxing rice vinegar, or dry sherry

Stir-fry

200 g	Chicken breasts, skinned and boned (Main)
2 Tbsp	Rice bran oil
1 Tbsp	Garlic, chopped
100 g	Snow peas, or long beans, julienned
50 g	Ham, julienned
2 tsp	Light soy sauce
2 tsp	Dark soy sauce
1 Tbsp	Shaoxing rice vinegar, or dry sherry
½ tsp	Sugar
3 Tbsp	Spring onions, or chives, finely sliced
2 Tbsp	Sesame oil

Directions

1. Cook the noodles in a large pan of boiling water until tender, about 5 minutes. Drain well then toss together with the sesame oil.
2. Meanwhile, combine the ingredients for the marinade in a bowl. Add salt and pepper to the marinade to taste. Julienne the chicken, cutting it into strips about 5cm long. Place in the bowl and marinate for at least 10 minutes.
3. Heat a wok on high. Add 1 Tbsp 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.
4. Heat the remaining rice bran oil. Stir-fry the garlic for 10 seconds. Add the peas or beans and the ham. Stir-fry 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 and salt and pepper to taste.
5. This is great served topped with toasted cashew nuts. Serves 2 as a main course or 4 as part of a Chinese meal.