Chow Mein is up there with my favourite Cantonese dishes, i keep it very simple as i am not a fan of the vegetables etc being more abundant than the soft noodles. My favourite way to eat it is with some shredded fresh Chicken or even some fresh prawn tails & crispy pork belly. This recipe lends itself well to allow you to add the ingredients you like, one thing to remember with this dish is that less is more when it comes to ingredients though! While this may not be a true Chow Mein, it’s my own interpretation and i like it! 🙂
A must for this dish to be executed well is a good quality wok, these can be purchased at any Asian supermarket.
Ingredients; (Serves 2)
200g fine egg noodles, cooked & drained as per package instructions
1 chicken breast sliced finely
1 medium onion, sliced thinly
4 large spring onions, sliced thickly
Beansprouts to taste
25mls light soy sauce
10mls fish sauce (optional but i suggest as it helps the seasoning)
Salt to taste (you may need more than expected)!
Vegetable oil for frying
- Heat a wok over a high heat, once hot immediately add the oil followed by the sliced chicken, stir fry the chicken for 3-4 mins until cooked.
- Add the onions & continue to stir fry for 1 min until beginning to soften.
- Add the spring onions, beansprouts & cook for 30 seconds until just beginning to cook then follow with the noodles.
- Give the wok a shake to mix everything evenly & continue to fry until you can hear the noodles sizzle.
- Add the soy sauce & fish sauce and toss immediately, have a taste & add salt as required.
- Dish out between two places & a nice tip for this point is to sprinkle over some crispy fried ginger or toasted sesame seeds.