Cantonese Chow Mein

Ingredients

• 300g fresh thin egg noodles (or 250g dried)
• 150g skinless chicken breast fillet, thinly sliced
• 150g raw peeled king prawns, deveined
• For the marinade: 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp cornflour
• For the sauce: 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp caster sugar
• 1/2 tsp ground white pepper
• 1 tsp toasted sesame oil
• 4 tbsp vegetable oil, divided
• 1 carrot, cut into matchsticks
• 100g Chinese leaf, shredded
• 200g beansprouts
• 4 spring onions, cut into 4cm lengths
• 2 cloves garlic, finely chopped

Method

1. Mix the chicken and prawns with the marinade ingredients and leave for 15 minutes.

2. Cook the noodles according to the packet instructions until just tender. Drain, rinse under cold water, toss with 1 tsp of the oil and leave to dry for 5 minutes.

3. Stir the sauce ingredients together in a small bowl.

4. Heat 1 tbsp of the oil in a wok over a high heat. Stir-fry the chicken for 2 minutes, add the prawns and stir-fry for 1 to 2 minutes until pink and cooked through. Tip onto a plate.

5. Add 1 tbsp of the oil and stir-fry the garlic and carrot for 1 minute. Add the Chinese leaf and cook for 1 minute more, then add the beansprouts and spring onions and toss for 30 seconds. Remove to the plate.

6. Add the remaining oil, heat until smoking, then add the noodles and press them against the wok for 1 minute without stirring so they begin to crisp. Toss and repeat once.

7. Return the chicken, prawns and vegetables, pour in the sauce and toss for 1 to 2 minutes until the noodles are evenly coated and everything is piping hot.