Chicken & Vegetable Lo Mein

📝 Ingredients

• 180 g dried Chinese egg noodles
• 280 g chicken breast, thinly sliced
• 1 tsp cornstarch
• 1 red pepper, cut into strips
• 1 carrot, cut into thin matchsticks
• 150 g mangetout, trimmed
• 2 garlic cloves, chopped, and 15 g fresh ginger, grated
• 2 spring onions, cut into lengths (white and green parts separated)
• 1 tbsp neutral oil
• 3 tbsp salty soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil

🍴 Utensils

• Wok or large frying pan
• Saucepan
• Colander
• Bowl
• Spatula

📖 Steps

1. In a bowl, mix the chicken strips with the cornflour and 1 tbsp soy sauce. Leave to rest while you prepare the vegetables: this thin coating protects the meat and keeps it tender as it cooks.
2. Cook the egg noodles in a pan of boiling water for 1 minute less than the packet time, then drain and rinse under cold water. Toss with the sesame oil to stop them clumping together.
3. Heat the neutral oil in the wok over a high heat. Sear the chicken for 4 to 5 minutes, separating the strips well, until golden and cooked all the way through. Set aside on a plate, leaving the oil in the wok.
4. Still over a high heat, stir-fry the carrot for 2 minutes, then add the pepper and mangetout and keep going for 2 to 3 minutes, stirring constantly. The vegetables should be vibrant and still crunchy: that's the whole point of lo mein.
5. Add the garlic, ginger and white part of the spring onions and stir for 30 seconds until fragrant, without letting them brown. Return the chicken, then add the noodles, the rest of the soy sauce and the oyster sauce.
6. Toss for 2 minutes over a high heat, lifting the noodles with the spatula, until piping hot and evenly coated in the sauce. Sprinkle with the green part of the spring onions and serve straight away.