Chicken chow mein

Ingredients

For 3 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 200 g boneless chicken in thin strips
• 200 g fresh thin chow mein noodles
• 4 cups finely shredded cabbage
• 1 julienned carrot
• 1 1/2 cups mung bean sprouts
• 3 spring onions, cut into lengths, and 2 minced garlic cloves
• 1 1/2 tbsp oil
• 65 ml water
• 2 tsp cornflour
• 1 1/2 tbsp light soy sauce and 1 1/2 tbsp oyster sauce
• 1 1/2 tbsp Shaoxing wine
• 2 tsp sugar and 1/2 tsp sesame oil
• White pepper to taste

Step-by-step method

1. Dissolve cornflour in soy and mix in oyster sauce, wine, sugar, sesame oil and pepper. Coat chicken in 1 tbsp of this sauce and marinate for 10 minutes.
2. Prepare noodles according to the packet and drain. Separate spring onion whites and greens.
3. Heat oil in a wide wok and fry garlic for 10 seconds. Add chicken and cook for about 1 minute until starting to brown.
4. Add cabbage, carrot and spring onion whites; fry for about 1½ minutes until cabbage starts wilting.
5. Add noodles, remaining sauce and water. Toss for 1 minute, separating noodles and ensuring the chicken is cooked.
6. Add sprouts and spring onion greens; toss briefly and serve while vegetables retain some texture.