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 in to matchsticks)
3 Cloves of Garlic (finely sliced)
2 Peppers (Chop in to matchsticks)
4 Spring Onions (Chop in to matchsticks)
1 Carrot (Chop in to matchsticks)
500g Skinless Chicken Breast
Rice Wine Vinegar (3 Tbsps)
Oyster Sauce (3 Tbsps)
Kikkoman Soy Sauce
Sugar (1 Tbsp)
Make sure Chow Mein Sauce. In to a bowl add 1 tablespoon of cornflour. Then add 5 tablespoons of 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 in to bitesize strips.
Crack your eggs in to a bowl. Season with salt and pepper. Beat everything together. Then add 8 tablespoons of cornflour in to another bowl. Dip the chicken in to 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 ou 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!