CHICKEN/PORK CHOW MEIN

Serves 4. Preparation & cooking time: 25–30 mins.

This is a basic recipe. The meat and/or vegetables can be varied as you wish, only bear in mind the principle of cutting all ingredients into matching shapes and sizes for the same dish: in this case, all the ingredients should be cut into thin shreds like the noodles.

450g (1lb) fresh or 250g (9oz) dried egg noodles

4–5 tablespoons seasoned oil

225g (8oz) chicken breastmeat, or pork fillet

115g (4oz) French beans

115g (4oz) fresh bean sprouts

1 teaspoon salt

½ teaspoon soft brown sugar

1 tablespoon Chinese rice wine

2 tablespoons light soy sauce

2 spring onions, finely shredded

little stock, if necessary

a few drops of sesame oil

Cook the noodles in salted boiling water according to the instructions on the packet, then drain and rinse under cold water. Mix with a little oil.

Thinly shred the meat; top and tail the beans.

Heat about 2–3 tablespoons oil in a preheated wok until hot, stir-fry the vegetables and meat for about 2 minutes, add the salt, sugar, wine, half of the soy sauce and about half of the spring onions, blend well and add a little stock if necessary. Remove and keep warm as the ‘dressing’.

Heat the remaining oil and stir-fry the noodles for 2–3 minutes with theremaining soy sauce; remove to a large serving dish, pour the ‘dressing’ on top, and garnish with the sesame oil and the remaining spring onions. Serve hot or cold.

hancheng

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