225 g (8 oz) dried or fresh egg noodles
4tsp sesame oil
100 g (4 oz) boneless, skinless chicken breasts, cut into fine shreds 5cm/2in long
2 1/2 tbsp groundnut oil
1 tbsp finely chopped garlic
50 g (2 oz) mangetout, finely shredded
50 g (2 oz) Parma ham, finely shredded
2tsp light soy sauce
2tsp dark soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tsp salt
1/2 tsp freshly ground white pepper
1/2 tsp sugar
3 tbsp finely chopped spring onions
4tsp sesame oil
100 g (4 oz) boneless, skinless chicken breasts, cut into fine shreds 5cm/2in long
2 1/2 tbsp groundnut oil
1 tbsp finely chopped garlic
50 g (2 oz) mangetout, finely shredded
50 g (2 oz) Parma ham, finely shredded
2tsp light soy sauce
2tsp dark soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tsp salt
1/2 tsp freshly ground white pepper
1/2 tsp sugar
3 tbsp finely chopped spring onions
For the Marinade:
2tsp light soy sauce
2tsp Shaoxing rice wine or dry sherry
1 tsp sesame oil
1/2 tsp salt
1/2 tsp freshly ground white pepper
2tsp Shaoxing rice wine or dry sherry
1 tsp sesame oil
1/2 tsp salt
1/2 tsp freshly ground white pepper
method
1. Cook the noodles in a large pan of boiling water for 3-5 minutes, then drain and plunge them in cold water. Drain thoroughly, toss them with 3 tsp of the sesame oil and set aside.
2. Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinade for about 10 minutes.
3. Heat a wok over a high heat. Add 1 tbsp of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean.
4. Reheat the wok until it is very hot, then add the remaining groundnut oil. When the oil is slightly smoking, add the mangetout and ham and stir-fry for about 1 minute.
5. Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir-fry for 2 minutes.
6. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3 - 4 minutes or until cooked.
7. Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and serve at once.
2. Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinade for about 10 minutes.
3. Heat a wok over a high heat. Add 1 tbsp of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean.
4. Reheat the wok until it is very hot, then add the remaining groundnut oil. When the oil is slightly smoking, add the mangetout and ham and stir-fry for about 1 minute.
5. Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir-fry for 2 minutes.
6. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3 - 4 minutes or until cooked.
7. Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and serve at once.
serving amount
serves 4
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