Recipe ingredients
- 12 ounces noodles
- 8 ounces skinless, boneless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon dark sesame oil
- 4 tablespoons vegetable oil
- 2 garlic cloves, finely chopped
- 2 ounces snow peas, ends removed
- 4 ounces bean sprouts
- 2 ounces ham, finely shredded
- 4 scallions, finely chopped
- Salt and freshly ground black pepper
Recipe method
- Cook the noodles in a saucepan of boiling water until tender. Drain, rinse under cold water and drain well.
- Slice the chicken into fine, 2-inch shreds. Place in a bowl.
- Add 2 teaspoons of the soy sauce, the rice wine or sherry and sesame oil.
- Heat half the vegetable oil in a wok or large frying pan over a high heat.
- When the oil starts smoking, add the chicken mixture.
- Stir-fry for about 2 minutes, then transfer the chicken to a plate and keep it hot.
- Wipe the wok clean and heat the remaining oil.
- Stir in the garlic, snow peas, bean sprouts and ham, stir-fry for another minute or so and add the noodles.
- Continue to stir-fry until the noodles are heated through.
- Add the remaining soy sauce to taste and season with salt and pepper.
- Return the chicken and any juices to the noodle mixture, add the scallions and give the mixture a final stir.
- Serve at once.
Other chinese recipes:
Chicken chow mein recipe
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