How to Prepare a Chicken Chow Mein

The classic chow mein (simplified Chinese: 炒面; traditional Chinese: 炒麵) is more a western idea of what a Chinese dish should be like. It is superb with slick and slippery noodles, and is also extremely easy to make. A variety of meats can be used from chicken, pork and beef. One of the standards to be honest of the Chinese take away scene.

Noodles And All That

Noodles are perhaps the most important feature of this dish and distinguish it from other Chinese foods. You can buy specific chow mein noodles but any for stir frying would make this dish. If the classic stir fry noodles are unavailable then go for Ramen noodles which are easy enough to find.

Ideally, the chicken should be marinated in a sauce of light soy sauce, a pinch of sugar and sesame oil.

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Equipment:

• Wok
• Chopsticks

Ingredients For Chow Mein:

• 8-9 ounces dried Chinese egg noodles (they may also be called wonton noodles and Hong Kong noodles)
• 2 Tablespoons sunflower or corn oil
• 10 ounces cooked chicken breasts, shredded. I would marinade these breasts in a marinade before shredding. As well as the marinade, just  grill the chicken pieces on a hot griddle pan to get some additional flavour.
• 1 garlic clove, peeled and finely chopped
• 1 red bell pepper, seeded and thinly sliced
• mange tout according to taste.
• 3 and ½ ounces Chinese black mushrooms sliced or chestnut mushrooms if the special types are not available.
• 6 shallots, onions or bunching scallions. Best sliced at an angle
• 3/4 cup bean sprouts
• 2-3 Tablespoons soy sauce as the amount varies according to taste.
• 1 Tablespoon sesame oil
• 2 teaspoons of sesame seeds (optional)

Preparation:

1. Place egg noodles in a large bowl and break them up slightly.
2. Pour enough boiling water over them to cover, and let stand while preparing the other ingredients.
3. Preheat a wok over medium heat. Add the sunflower oil and swirl around to coat the sides of the wok. When the oil is hot, add all the chicken, garlic, red pepper, mushrooms, scallions, and bean sprouts and stir-fry about five minutes.
4. Drain the noodles thoroughly, then add to the wok, toss well, and stir-fry an additional five minutes. You should notice the noodles beginning to brown slightly and just start to stick to the pan. 
5. When the noodles are browning, drizzle soy sauce and sesame oil and toss until thoroughly combined.
6. Transfer to warmed serving plates or bowls and serve immediately. Allow the noodles to drape themselves on the plate.