If you love noodles – like we do – you’ll love chow mein. The secret to success is to have some of the noodles nice and crispy and others soft, and this is easiest to do in a wok. You could call this dish a one-wok wonder.

[wpurp-searchable-recipe]Chicken Chow Mein – – red pepper (deseeded, and cut into sliced), large carrot (cut into thin strips, about 6cm (2½in) long), fresh root ginger (peeled and very finely chopped,), garlic cloves (very thinly sliced), spring onions (sliced), frozen peas, tin water chestnuts (drained, halved), skinless chicken thighs, Chinese five-spice powder, Freshly ground black pepper, vegetable oil, soft light brown sugar, cornflour, dark soy sauce, mirin ((Japanese rice wine from supermarkets) or dry sherry), wholemeal egg noodle nests, , Prepare all of the vegetables and water chestnuts; Cut off any visible fat from the chicken thighs with some sharp scissors then cut the chicken into large bite-sized pieces. ; Transfer to a mixing bowl and toss it with the five-spice powder and plenty of pepper, then set aside.; Bring a saucepan of water to the boil. Add the egg noodles and separate the strands with a wooden spoon. Bring the water back to the boil and cook the noodles for 3 – 4 minutes, or according to the packet instructions, until tender. Drain and rinse the noodles in a sieve under running water until cold and set aside.; Mix the sugar and cornflour together in a clean mixing bowl, then gradually stir in the soy sauce, mirin (or sherry) and 100mls of water, then set aside. ; Heat 1 dessertspoon of oil in a wok or a large non-stick frying pan. Add the chicken and stir-fry over a high heat for 2 minutes, or until nicely browned.; Transfer the cooked chicken to a plate and pop the pan back on the heat. ; Add 1 dessertspoon of oil to the pan and stir-fry the pepper and carrot for 2 minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry for another 2 minutes, until softened but not soggy.; Transfer the contents of the pan to a large clean plate. ; Return the pan to the hob and add 1 dessertspoon of oil to the pan then add the noodles. Stir-fry the noodles for 2 – 3 minutes, or until some are beginning to turn crisp and golden-brown.; Return the chicken and vegetables back into the pan and stir-fry everything together, tossing all the ingredients well for 1 – 2 minutes, or until they’re evenly mixed and piping hot. ; Stir the soy and mirin mixture again then add to the pan. Continue tossing everything together for a further 1 – 2 minutes, or until the contents of the pan are hot and look glossy. ; ; – <p>Enjoy immediately.</p> – Evening Meal – Chinese – chicken – noodles – Evening Meal[/wpurp-searchable-recipe]