Stir-fried Egg Noodles

Chao Lao Mian

2.25litres(4 pints) water

2teaspoons salt

250g fresh or dried egg noodles

2 tablespoons groundnut or vegetable oil

2 tablespoons finely chopped garlic

6 whole spring onions, finely shredded

4slices of fresh root ginger, peeled and finely shredded

175g cooked ham, shredded

175g fresh bean sprouts

1tablespoon light soy sauce

1tablespoon shaoxing rice wine or dry sherry

2 teaspoons sugar

2 tablespoons oyster sauce

2teaspoons sesame oil, plus extra for tossing with the noodles(optional)

freshly ground black pepper

Perhaps the most popular Chinese dish in the world, this chow mein’ can be made vegetarian by eliminating the ham, or substitute fish, prawns or other meat.

1. Put the water and salt into a large saucepan and bring to the boil. Add the noodles. If you are using fresh noodles, boil them for 112 minutes; if using dried noodles, boil them for 3 minutes. Separate the noodles, using chopsticks, while they are boiling. Put them in a colander under cold running water and leave until they are cold, to stop them from overcooking. Leave the noodles to drain in the colander, turning them sev-eral times so that all the water can drain off them. If you are not using them immediately, toss them with sesame oil before setting aside.

2. Heat a wok until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, add the garlic, spring onions and ginger and stir-fry for 30 seconds. Then add the ham, bean sprouts, soy sauce, rice wine or sherry, sugar and pepper to taste and continue to cook for 30 seconds, mixing well.

3. Return the noodles to the wok and cook over a high heat for 2 minutes, mixing well. Stir in oyster sauce and sesame oil and continue to stir-fry for 2 minutes. Turn onto a platter and serve at once.

qingquang

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