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Chow mein is a westernized form of Chinese food best described as stir-fried noodles with a variety of toppings. Chow mein is a simple dish to prepare. Parboiled noodles are browned on one side, then turned over and cooked on the other side. This makes the noodles browned and crunchy on the outside and tender inside. Noodles cooked this way are also called "both sides browned" and "twice browned" noodles.

Chow mein is our go-to for all types of meals, from an easy dinner to a serious hangover. We love the kick this recipe gets from fresh ginger, but if you're not a fan, skip it.

Ingredients:

225g dried or fresh egg noodles

1 tbsp sesame oil, plus 1 tsp

100g boneless, skinless chicken breasts, cut into fine shreds

2½ tbsp groundnut oil

2 garlic cloves, finely chopped

50g mangetout, finely shredded

50g prosciutto or cooked ham, finely shredded

2 tsp light soy sauce

2 tsp dark soy sauce

1 tbsp Shaohsing rice wine or dry sherry

½ tsp freshly ground white pepper

½ tsp golden caster sugar

2 spring onions, finely chopped

For the marinade

2 tsp light soy sauce

2 tsp Shaoxing rice wine or dry Sherry

1 tsp sesame oil

½ tsp freshly ground white pepper

Direction

Cook 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.

Combine 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.

Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.

Stir-fry for about 2 mins and then transfer to a plate.

Wipe the wok clean, reheat until it is very hot then add 1 ½ tbsp groundnut oil.

When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.

Add 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.

Stir-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.

Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.

I bet you never realized how easy it was to make chicken chow mein right at home! It’s such a versatile dish that you can add any type of protein like tofu, shrimp, or beef.

Cc Lalasticlala Mynd44 Seun