The ubiquitous takeaway dish. We have a set of relatives in Sheffield who’ve been visiting annually for over 30 years and as my mum in law doesn’t cook, all the meals are either out or takeaways. Without fail, it’s Chicken Chow Mein and if the restaurants haven’t closed down over the years, I’m sure they would still be ordering from the same people!
I haven’t specified what type of chow mein because I’ll let you decide if you want to make a chicken, beef, prawn or vegetarian chow mein.
Ingredients (serves 2)
400 g fresh egg/yellow noodles (if you’re using dry, follow packet instructions to get it ready to use)
2 handfuls of your choice of meat/vegetables (mushrooms, tofu, chestnuts, bamboo shoots)
4 cloves garlic, crushed or pounded
small handful chinese cabbage, shredded thinly
small handful carrots, julienned or grated on large
small handful beansprouts
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
half tbsp chinese rice wine or dry sherry
3 stalks spring onions, cut diagonally
1 tbsp cooking oil
1. I like to add all the sauces together just like for a Pad Thai sauce, adding everything at once, reducing the chance of the noodles overcooking as you’re getting all the ingredients.
2. In a small bowl or cup, add the soy sauces, oyster sauce and wine and mix well. Set aside.
3. Heat the oil in a large wok on medium high heat. Add the garlic and fry for 20 seconds.
4. Add your chosen meat and cook until it’s almost done.
5. Add the vegetables and stir it all up.
6. Add the noodles, quick stir and drizzle the sauce mix all over.
7. Mix it all thoroughly until the noodles are cooked, just a couple of minutes, if that.
8. Add the spring onions, a final mix and serve.