Ingredients
- 225g dried or fresh egg noodles
- 1 tbsp sesame oil, plus 1 tsp
- 100g boneless, skinless chicken breasts, cut into fine shreds
- 2½ tbsp groundnut oil
- 2 garlic cloves, finely chopped
- 50g mangetout, finely shredded
- 50g prosciutto or cooked ham, finely shredded
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp Shaohsing rice wine or dry sherry
- ½ tsp freshly ground white pepper
- ½ tsp golden caster sugar
- 2 spring onions, finely chopped
For the marinade
- 2 tsp light soy sauce
- 2 tsp Shaohsing rice wine or dry sherry
- 1 tsp sesame oil
- ½ tsp freshly ground white pepper
Method
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Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
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Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
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Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
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Stir-fry for about 2 mins and then transfer to a plate.
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Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
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When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
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Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
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Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
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Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
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Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.