Chicken Chow Mein

This is the real deal. I have tasted more than my fair share of Chicken Chow Mein over the years, so when I say this tastes exactly like the best Chicken Chow Mein you have tasted; you can trust me! This tastes so delicious there aren't enough ways for me to rave about it!

📝 Ingredients

• 230 g chow mein or egg noodles
• 3 1/2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/2 tsp sugar
• 1 tsp sesame oil
• 3 tbsp shaoxing wine
• pinch MSG
• 200 g cooked chicken (shredded)
• 3 1/2 tbsp sunflower oil
• 3 spring onions (finely sliced length ways)
• 300 g beansprouts

👨‍🍳 Instructions

1. 1Put the cooked & shredded chicken in a bowl along with the soy sauces, sugar, sesame oil, shaoxing wine and MSG. Stir until the chicken is completely coated and leave to one side
2. 2Slice the spring onions length ways as finely as possible and set aside. Cook the noodles as per the packet's instructions - usually in boiling water for around 3 minutes. Drain the noodles and set aside
3. 3Heat 1 tbsp of oil in a pan on high heat. Once the oil starts to shimmer you will know its nice and hot. Add some of the noodles to the pan making sure they are in one layer. Leave the noodles to become crisp on one side for 2-3 minutes before turning and repeating the process on the other side
4. 4Once the noodles are crisped on each side remove them from the pan and repeat until all of the noodles are crisped. Add another tablespoon of oil for each batch of noodles you crisp in the pan
5. 5After all of the noodles are crisped, add the final ½ tablespoon of oil to the pan followed by the spring onions. Stir fry for a few seconds before adding the noodles back to the pan making sure you break up any clumps of noodles
6. 6Add the chicken and beansprouts making sure you add any sauce that hasn't soaked into the chicken
7. 7Cook for two minutes, stirring continuously until the beansprouts are softened slightly.