This is a beautiful, simple dish. The key is cooking it fast and hot, so make sure you have all your prep work done before you get the wok on!
Cooking Time (Includes Preparation Time): 25 Minutes
400g Egg Noodles
100g Mangetout (Chop into matchsticks)
3 Cloves of Garlic (Finely sliced)
2 Peppers (Chop into matchsticks)
4 Spring Onions (Chop into matchsticks)
1 Carrot (Chop into matchsticks)
500g Skinless Chicken Breast
3 Tbsps Rice Wine Vinegar
1 Tbsp Cornflour
3 Tbsps Oyster Sauce
5 Tbsp of Kikkoman Soy Sauce
1 Tbsp Sugar
Make your Chow Mein Sauce. Into a bowl add the cornflour. Then add the soy sauce. Mix them together until the cornflour is fully absorbed. Then add your oyster sauce, your vinegar and your sugar. Mix everything together until you have a nice smooth sauce. Set aside.
Prep your veg.
Cook your egg noodles. Once ready, drain, and leave in a bowl of cold water, ready for the wok.
Dice up your chicken breasts into bitesize strips.
Crack your eggs into a bowl. Season with salt and pepper. Beat everything together. Then add 8 tablespoons of cornflour into another bowl. Dip the chicken into the egg, and then in to the flour.
Add the chicken to a wok with a splash of vegetable oil. Fry for 5 minutes, and as it begins to brown, remove from the heat. Once all the chicken is cooked, remove the wok from the heat. Wipe it down, and the place it back on the cooker.
Chow Mein cooking time. This is a quick process, so you want everything prepared and ready by your wok. Get the heat on. High. First step. Add a splash of oil, and then add your pepper, mangetout, carrots and spring onions. Fry for 3-4 minutes until they start to char, and then add your garlic. Mix it in, and then add your chicken and your sauce. Toss everything together, and cook for 2 minutes.
At this point, add your noodles. Toss everything together, and then serve the Chow Mein in to bowl. Top with some sliced spring onions and a small splash of Kikkoman soy sauce. Enjoy.