Chicken chow mein
Ditch the takeaway and make your own version at home with Ching He Huang's Chinese chicken chow mein recipe.
150g/5oz dried yellow shi wheat flour noodles or medium egg noodlesToasted sesame oil300g/11ozs kinless chicken breast fillets, sliced into stripsA dash of dark soy sauce1 tsp five-spice powder1 tbsp cornflour2 tbsp groundnut oil1 red pepper, deseeded and finely sliced150g/5oz bean sprouts1 large spring onion, sliced lengthways2tbsp light soy sauce1 tsp chilli sauce (optional)Finely ground black pepper (optional)
Cook the noodles for 3 minutes in a pan of boiling water until al dente or as per the packet instructions. Drain, then run them under cold running water and drain again. Drizzle with a few splashes of sesame oil and toss through to prevent them from sticking.
Season the chicken with a splash of dark soy sauce, and coat with five-spice powder and mix well. Coat lightly with the cornflour.
Heat a wok over a high heat, add the groundnut oil and heat until smoking, then add the chicken and stir-fry for 2–3 minutes until cooked
Add the red pepper and stir-fry for 1 minute, then add the bean sprouts and spring onion and stir-fry for less than 1 minute. Add the cooked noodles and season with the light soy sauce, 1 teaspoon sesame oil. If you like, stir in the chilli sauce and ground black pepper. Stir well and serve immediately.