Chicken Chow Mein

Method

1. 1

   Boil the noodles according to the package until just tender, then drain, rinse under cold water and toss with a little oil so they don't stick.

   💡 Slightly undercook them here — they finish softening in the wok.

2. 2

   Heat half the oil in a wok over high heat and stir-fry the chicken until browned and cooked through, about 5 minutes. Remove to a plate.

3. 3

   Add the remaining oil, then the cabbage and carrot, and stir-fry 2 minutes until just starting to soften.

4. 4

   Push the vegetables aside, add the garlic to the cleared space, and stir 20 seconds until fragrant.

5. 5

   Add the noodles, soy sauce and oyster sauce, and toss with tongs until evenly coated and starting to catch at the edges, 2–3 minutes.

   💡 Let the noodles sit against the hot wok a few seconds between tosses — that's where the char comes from.

6. 6

   Return the chicken to the wok along with the bean sprouts and toss 1 minute until everything is hot through.

7. 7

   Drizzle with sesame oil, scatter with spring onion and serve immediately.