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 of Egg Noodles
100g of Mangetout (Chop into matchsticks)
3 Garlic Cloves (Finely sliced)
2 Peppers (Chop into matchsticks)
4 Spring Onions (Chop into matchsticks)
1 Carrot (Chop into matchsticks)
500g of Skinless Chicken Breast
3 Tablespoons of Rice Wine Vinegar
1 Tablespoon of Cornflour
3 Tablespoons of Oyster Sauce
5 Tablespoons of Kikkoman Soy Sauce
1 Tablespoon of Sugar
Make your Chow Mein Sauce. Grab a bowl. Add the cornflour and soy sauce. Mix them together until the cornflour is fully absorbed. Add the oyster sauce, vinegar and 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 bite-size strips.
Crack your eggs into a bowl. Season with salt and pepper. Beat everything together. Add 8 tablespoons of cornflour into another bowl. Dip the chicken in the egg and then in the flour.
Add the chicken to a wok with a splash of vegetable oil. Once all the chicken is cooked, set it aside. Remove the wok from the heat, wipe it down and 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 wok on a high heat. Add a splash of oil followed by 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, add your chicken and your sauce. Toss everything together and cook for 2 minutes.
At this point, add your noodles. Toss everything together.
Serve the Chow Mein in a bowl. Top with some sliced spring onions and a small splash of Kikkoman soy sauce. Enjoy.